Fiery Nduja Risotto

We're not shy of a little spice in this house!

Nduja is an ingredient I've been curious to cook with for the longest time. Italian cuisine is our favourite, and after seeing it used countless times by my favourite chefs, I decided the best way to try it was in one of my run-of-the-mill recipes: risotto.

We eat a LOT of risotto here – it's great for using up veg, you can transform the flavour profile with a simple switch of ingredients, and once you nail the basics it's delicious every single time.

While I'd usually use wine to deglaze my pan, this recipe is the perfect opportunity to bust out the spirits – pasta alla vodka style!

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Fiery Nduja Risotto

Serves 2

Ingredients:

4 small shallots, chopped

2 cloves garlic, chopped

60g-ish sun dried tomatoes, chopped

3 generous tbsp nduja paste

150g arborio rice

1/2 cup vodka – I used Wasabi Vodka for extra fire

1tbsp oregano

1tsp black pepper

1 1/2L vegetable stock

1/2 cup-ish grated parmesan

Fresh parsley, chopped

Olive oil

Salt

Method:

1. Make up the vegetable stock and bring to a boil in a large pot, then reduce it to a low simmer.

2. Add the shallots to a large pan on medium-high heat with a good glug of olive oil and a pinch of salt. As they soften, add the garlic and cook for a minute or so before introducing the sun-dried tomatoes and nduja paste to the pan. Stir to coat everything.

3. Add the rice to the pan, allow it to absorb any liquid left in the pan and cook for a moment so it soaks up all the flavours. Add the oregano and black pepper, stir, then pour the vodka in. It will help to deglaze the pan and also start being absorbed by the rice.

4. Once there is no more liquid in the pan, add a ladle of the vegetable stock. Once that has been fully absorbed, you can add another one. Repeat this step until the rice is cooked.

5. On the last ladle of vegetable stock, also add the parmesan and toss everything together. This shout create a thick, glossy sauce.

6. Sprinkle with fresh parsley and serve!