‘Nduja is a spreadable sausage for strong palates. In this risotto, ‘Nduja spiciness is well balanced by the delicacy of goat ricotta.
Mince the shallot and dry it in a pan with oil on a low heat, by adding water if needed to avoid burning.
Pour the rice and toast it for a few minutes, by carefully stirring. Simmer with white and let to evaporate.
Slowly add hot salted water then keep on stirring until the rice is almost cooked. Remove from heat and cook rice to cream with parmesan. Put on the plate and finish with 2 or 3 ‘nduja quenelles on each serving.