Italian

Risotto with 'nduja, stracciatella and olive tapenade

Name: Risotto with 'nduja, stracciatella and olive tapenade recipe
Yield: 4
Cuisine: /italian
Ingredients: 80ml olive oil; 1 white onion, finely diced; 2 garlic cloves, grated; 70g ‘nduja; 440g rice; 80g pitted smoked kalamata olives, sliced; 250ml white wine; 750ml chicken stock; 40g unsalted butter, cubed; 40.00 ml stracciatella cheese; 4-120.00 ml olive tapenade (see note); 4-120.00 ml stracciatella cheese; 40.00 ml finely chopped flat-leaf parsley

Rate now

P76 Risotto with 'nduja, stracciatella and olive tapenade

Jump to recipe

by Katrina Meynink

CHEF

May 31, 2023

“This recipe is so lovely – the spicy ‘nduja and briny tapenade contrasting with the creamy stracciatella and bitey mouthfeel of the rice. Don’t skip on fifinishing with the entirely necessary mantecatura – a fifinal lashing of butter and cheese – which gives risotto its luscious richness.” – Katrina Meynink.

1/3 cup (80ml) extra virgin olive oil
1 white onion, finely diced
2 garlic cloves, grated
70g ‘nduja
2 cups (440g) carnaroli rice (or arborio)
80g pitted smoked kalamata olives, sliced
1 cup (250ml) dry white wine
3 cups (750ml) chicken stock (with an additional 1 cup of stock in reserve), warmed on the stove
40g unsalted butter, cubed
2 tbs stracciatella cheese

To serve

4-6 tbs olive tapenade (see note)
4-6 tbs stracciatella cheese
2 tbs finely chopped flat-leaf parsley

Method

1.

Heat the oil in a wide casserole dish over medium-low heat. Add onion and garlic and stir until soft, 8-10 minutes. Season with salt flakes and add the ‘nduja, stirring constantly to prevent catching. Cook until the ‘nduja has released its oils and the onion mixture has taken on a glorious muddy red tinge.
2.

Add the rice, stirring constantly – you want to coat the grains in the oily mixture and also toast them, at least 1 minute. Add the olives, stirring to incorporate, then add the wine and cook until almost completely evaporated, 2-3 minutes. Add the hot stock, one ladleful at a time, stirring continuously until absorbed before adding another. The constant stirring serves to transform the rice’s soft starch into a clinging agent, binding the grains together. The amount of stock required will vary according to the type of rice and evaporation so have extra on hand in case.
3.

Cook until the rice is al dente, 20-25 minutes, then remove from the heat and let stand for 1 minute. Using a wooden spoon, stir in the butter and stracciatella until combined and creamy. Season to taste and serve immediately by scooping the risotto into serving bowls. Top with 1 tbs olive tapenade and 1 tbs of stracciatella per serve. I often spill some at this point, adding a fair whack more – accidents happen, after all. Season with salt flakes and freshly ground black pepper, scatter with parsley and serve.