Risotto de 'nduja al limón y mascarpone

Ingredientes

• 1 Onion
• 2 Clove Garlic
• 15 g Parsley
• 50 g Nduja
• 400 g Cherry Tomatoes
• 350 g Arborio Rice
• 1000 ml Chicken Stock
• 3 tbsp Mascarpone
• 40 g Parmesan
• 1 Lemon
• Salt
• Black Pepper
• Olive Oil

Preparación

1. 1

   Finely dice your onion. Finely chop your cloves of garlic and parsley.

2. 2

   Heat a splash of olive oil in a large sauté pan over a medium heat. Add your onion and cook gently for 20 mins until totally soft, but not taking on colour. Add your ‘nduja and garlic and cook for another 2 mins until the ‘nduja has darkened slightly.

3. 3

   Tip your cherry tomatoes into the pan and cook for 5 mins, squashing them with your wooden spoon so that they collapse a bit and create a jammy sauce.

4. 4

   Pour your arborio rice into the pan and toast the grains for 2 mins until slightly translucent.

5. 5

   Turn your heat down. Pour your hot chicken stock into the pan a ladle at a time, stirring until the rice has fully absorbed the liquid before adding more. This should take about 25 mins, but add more hot water if necessary.

6. 6

   Check that your rice grains are tender. Add your mascarpone, 3/4 of the grated parmesan and salt and pepper to taste. Take your risotto off the heat and pop a lid on it. Let it rest for 5 mins.

7. 7

   Add your chopped parsley and the zest of the lemon to the risotto, then add any more hot water you need to give it your desired consistency – I like mine fairly silky and loose.

8. 8

   Spoon your risotto into bowls and top with a drizzle of olive oil and more parmesan. Serve and enjoy.