My Gluten-Free Italy

My Gluten-Free Italy

Risotto with ‘nduja and smoked scamorza

This rich and decadent recipe is inspired by a risotto I ate in a gluten-free restaurant in Florence called Quinoa. ‘Nduja is a spicy, spreadable salami from Calabria that melts into dishes when used for cooking, great with pizza and pasta as well as rice. The version of this dish I ate in Florence used smoked provolone cheese, however, in the UK, I can’t get my hands on a good version that isn’t ready sliced; instead, I have used smoked scamorza (scamorza affumicata), a cheese that has the same stringy texture as mozzarella when cooked with. ‘Nduja is fiery, so adjust the quantity based on how spicy you like your food. I have marked the butter as optional as this recipe already uses an animal fat (‘nduja is almost entirely pork fat) – use the butter for extra indulgence. To make it a more complete meal, add your choice of seasonal vegetables, too – pre-cook them in the stock and add them along with the ‘nduja.

Risotto with 'nduja and smoked scamorza
A rich and punchy risotto combining the fiery heat of 'nduja salami and the smokiness of melted scamorza cheese; an easy-to-make first course.
Risotto with 'nduja and smoked scamorza recipe
Prep Time 5 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
  • 2-3 tbsp extra virgin olive oil
  • 1 onion, finely chopped
  • 320 g carnoroli rice
  • 125 ml dry white wine
  • 1 litre vegetable stock
  • 75 g 'nduja salami (use less for a more mild dish)
  • 100 g smoked scamorza, cubed
  • 20 g chilled butter, cubed (optional)
  • 30 g grana padano or parmesan, grated
Prep Time 5 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
  • 2-3 tbsp extra virgin olive oil
  • 1 onion, finely chopped
  • 320 g carnoroli rice
  • 125 ml dry white wine
  • 1 litre vegetable stock
  • 75 g 'nduja salami (use less for a more mild dish)
  • 100 g smoked scamorza, cubed
  • 20 g chilled butter, cubed (optional)
  • 30 g grana padano or parmesan, grated
Risotto with 'nduja and smoked scamorza recipe
Instructions
  1. Keep your vegetable stock, whether homemade or from a stock cube, in a saucepan over a low simmer.
  2. Heat the olive oil in a wide pan and fry the onion gently until softened and translucent.
  3. Add the rice, increasing the heat slightly, and toast for a few minutes, stirring all the time, being careful that you do not brown the rice.
  4. Add the white wine and stir until it has been absorbed by the rice.
  5. Add a ladleful or two of the vegetable stock and stir frequently over a medium heat until most of the liquid has been absorbed, but do not let the rice dry out. Add another ladleful of stock and continue to cook in this manner - adding the stock gradually, stirring frequently - for around 15-20 minutes, until the rice is cooked but still al dente.
  6. A minute or two before the rice is cooked, stir through the 'nduja, and finish cooking.
  7. Once the rice is cooked, stir through the butter, grated cheese, and scamorza, for about a minute, until well incorporated and the risotto has a creamy texture.
  8. Pop a lid on the pan and leave to rest for a couple of minutes, before serving. Buon appetito!
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