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This recipe is a tribute that the great chef Antonino Cannavacciuolo made to our land during a visit in the city of Cosenza. Risotto with nduja and smoked provola cheese is a tasty first course, exquisitely spicy and very easy to prepare.
Prepare the vegetable broth with celery, carrot and onion, which will be used to cook the rice.
Heat the oil in a pot in which the finely chopped garlic is sautéed. Toast the rice, then stir it with white wine.
Add the nduja by melting it with a little vegetable broth. Add the rest of the broth one ladle at a time and let it cook. Halfway through cooking add 2 tablespoons of tomato sauce.