’Nduja, Artichoke, and Spring Vegetable Risotto
This bold spring risotto is spiked with the spicy Calabrian sausage ’nduja, taking advantage of its melting qualities to add a base of gentle heat. Vary the vegetables to whichever spring favourites are most abundant.
Ingredients
1 jar Farro artichokes
50g butter
1 leek, chopped
1-1.5 litres chicken or vegetable stock (you may not need it all)
3 cups of spring vegetables, such as peas, asparagus, green beans
75g ’nduja piccante, skin removed
1½ cups Ferron Carnaroli risotto rice
½ cup white wine
1 tsp sea salt
½ cup (approx. 50g) freshly grated parmesan, plus extra for serving
1 lemon, juice and zest
A handful shredded basil leaves
Method
Drain the artichokes, taking care to reserve the oil from the jar, and set aside.
In a wide, heavy-based saucepan over a medium-low heat, heat 1 tablespoon of the artichoke oil with half the butter and fry the leek for around 10 minutes, stirring occasionally, until soft and just beginning to caramelise.
Place the stock in a pot and bring to a simmer. If using zucchini, cut into quarters lengthwise and then into thin slices. Cut beans and asparagus into pea-sized pieces (keeping the asparagus tips whole) and set aside.
Add the ’nduja to the leek and stir for a further 2-3 minutes until it has melted and released its oil. Add the rice and toast for another 2-3 minutes.
Turn the heat up to medium, add the wine, and stir until fully absorbed. Add the salt, then start adding the warm stock a ladle at a time until each ladleful is absorbed.
After 10 minutes add the artichokes and green vegetables. Keep cooking until the rice is al dente, approximately 20 - 25 minutes total. If necessary, add a little extra water or stock until cooked to your liking.
Turn off the heat and cover with a lid for a minute, then add the butter, most of the parmesan, and the lemon zest and juice. Stir well, then add most of the basil and transfer onto warmed plates or bowls. Scatter with the remaining basil and some extra parmesan.