Nduja and Burrata Risotto
Serves 4
Ingredients
1 brown onion, very finely diced
1 garlic clove, minced
2 tbsp extra virgin olive oil
330g Arborio rice
25g ‘nduja
1 tbsp tomato paste
210g crushed tinned tomatoes
1 litre vegetable stock
25g grated Parmesan
1 ball of burrata
Salt and pepper, to taste
Fresh basil leaves, to garnish
Instructions
In a small saucepan, bring the vegetable stock to a gentle simmer over low heat.
Meanwhile, heat the olive oil in a large pan over medium heat. Add the onion and garlic and sauté until softened and translucent, about 5 minutes. Stir in the nduja and tomato paste, cooking for another 2 minutes until well combined. Add the tinned tomatoes and cook for an additional 3-4 minutes, then season with a pinch of salt and pepper.
Add the rice and cook for 2 minutes, stirring frequently, until the grains start to become translucent. Begin adding the stock one ladleful at a time, stirring constantly. Wait until the liquid is almost fully absorbed before adding the next ladleful. Continue this process for 15-20 minutes until the rice is al dente and the risotto is creamy.
Remove the risotto from the heat and stir in the grated Parmesan. Adjust the seasoning with more salt and pepper if needed. Place the burrata ball in the centre of the risotto and gently break it open. Finish with fresh basil leaves, a drizzle of olive oil and a final grating of Parmesan.
