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.
Servings Prep Time
4servings 5minutes
Cook Time
Servings Prep Time
4servings 5minutes
Cook Time
  • 2-3tbsp extra virgin olive oil
  • 1 onion, finely chopped
  • 320g carnoroli rice
  • 125ml dry white wine
  • 1litre vegetable stock
  • 75g ‘nduja salami(use less for a more mild dish)
  • 100g smoked scamorza, cubed
  • 20g chilled butter, cubed(optional)
  • 30g grana padano or parmesan, grated
  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!