Prawn and Nduja Risotto with Gordal Olives
We've added a Spanish twist to our classic Ferron no-stir risotto recipe, using spicy Callipo nduja and delicately flavoured Gordal olives. Packed with juicy prawns, this recipe is absolutely delicious.
1 Tbsp extra virgin olive oil (EVO)
2 Tbsp Callipo nduja
1 medium onion, finely chopped
1-2 cloves of garlic, finely chopped
2 cups Ferron risotto rice (Carnaroli or Vialone Nano)
½ cup white wine, at room temperature
2 cups Foundation chicken stock, simmering
2 cups hot water
500g large raw prawn cutlets, veins removed
1 jar Losada pitted Gordal olives, drained
Sal de Añana fine salt and freshly ground black pepper
Pons wild fennel infused EVO
In a heavy-based saucepan heat EVO. Add nduja, onion and garlic, and sauté until the onion and garlic are soft. Add the rice and stir continuously for about 3 minutes. Add wine, let evaporate. Add all the hot stock and water at once, stir gently and bring to a simmer. Cover, turn the heat to low and cook for about 15-17 minutes. Once the rice has almost cooked, stir through the prawns and continue to simmer until the prawns are bright pink and cooked through. Add olives. Season and rest for a few minutes off the heat. ‘Mantecare’ - stir the risotto to release the natural starches which make it creamy. Serve with a drizzle of Pons wild fennel infused EVO, if desired.