Preparation
1) Chop the shallot and let it consume over low heat in a pan with the oil, if necessary add hot water to prevent it from burning.
2) Pour in the rice and let it toast for a few minutes, taking care to stir occasionally. Deglaze with the wine and let it evaporate.
3) Start adding slowly boiling salted water and continue mixing until the rice is almost cooked.
4) Remove from the heat, mix it with the ricotta and the Parmesan.
5) Serve and complete with 2 or 3 quenelles of 'nduja each.
Ingredients for 4 people
- 400 g of carnaroli rice from Sibari
- 1 shallot
- 4 tablespoons of extra virgin olive oil
- ½ glass of white wine
- 120 g of goat ricotta
- 2 tablespoons of grated Parmesan
- hot water to toss the risotto
- salt
- 'Nduja of Spilinga