Today I will show you how to prepare a risotto with a Calabrian flavor because it is prepared with products from this magnificent land: the Nduja di Spilinga, the Caciocavallo Silano, the rice from the plain of Sibari and the Tropea onion!
In fact, today I will show you how to prepare Risotto with Sibari Rice alla 'Nduja di Spilinga and Caciocavallo silano!
BUY THE REAL SPILINGA NDUJA AND SIBARI RICE HERE
INGREDIENTS FOR 2 PEOPLE
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1l Broth _
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1 / 2 Tropea onion
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salt to taste
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1 / 2 glass Red wine
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70 g Caciocavallo silane
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to taste Olive oil
To prepare the Risotto alla Nduja and Caciocavallo , start by cutting the onion into small pieces.
Put a drizzle of olive oil and the previously chopped onion into a saucepan; turn on the stove and wait for the onion to start frying.
At that point add the nduja and a ladleful of hot bodo.
Cook for a few minutes on low heat.
Turn off the stove and set aside.
BUY THE RICE OF SIBARI CARNAROLI HERE
Put a drizzle of olive oil in another pan and toast the rice; season with salt and blend with the red wine.
Gradually add the broth to the rice; halfway through cooking add the previously cooked nduja.
Continue to cook the rice until it is cooked.
Turn off the stove and mix the risotto with the caciocavallo silano cut into cubes. Jumbled up.
Serve your Risotto alla Nduja and Caciocavallo and savor it!
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