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.