Calabrian recipes: risotto with nduja and smoked provola cheese
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.
Ingredients for 4 people
- 320 g of Carnaroli rice
- 1 tablespoon of nduja
- 2 tablespoons of tomato sauce
- 1/2 cup of dry white wine
- Grated smoked provola cheese
- Vegetable broth (celery, carrot, onion)
- 1 clove of garlic
- EVO oil
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.