Il sud nel piatto (del nord): risotto ‘nduja e scamorza affumicata

Se ieri ho chiuso culinariamente l’inverno con una ricetta settentrionale per origine (Trieste) e per influssi (piatto tipico ungherese, ma diffuso in tutta l’Europa centro-orientale), oggi apro ufficialmente la  bella stagione con una ricetta –quasi– del tutto meridionale. Infatti, ho preso alcuni di quei prodotti dell’amato Sud che non mancano mai in casa mia (non perché facciano parte del mio bagaglio d’origine, ma per semplice amore incondizionato: la ‘nduja di Spilinga e  la scamorza affumicata), e li ho innestati su una radice tipicamente del Nord, quella del risotto.

Ne nasce, a mio avviso, un piatto completo, ricco ed equilibrato nei sapori, con un’affascinante unione fra il piccante della nduja calabrese e l’affumicato della scamorza, due gusti che si sposano alla perfezione… poi, starà a voi giudicare!

Aggiornamento di aprile 2016: sono rimasta piacevolmente stupita di scoprire, grazie ad una replica di “Cucine da incubo” intercettata per caso a tarda sera, che lo chef Canavacciuolo (che io adoro! Da anni sogno di andare ad assaggiare i suoi piatti nel suo ristorante Villa Crespi ad Orta san Giulio) ha preparato proprio un risotto con questi due ingredienti, la nduja calabrese e una provola, che lui ha utilizzato sotto forma di colatura.

Ora vi siete convinti che l’abbinamento è davvero vincente? E non perché lo dico io, ma fidatevi di Antonino Canavacciuolo!

Risotto 'nduja e scamorza affumicata

Di Pubblicata:

  • Resa: 4 Persone servite
  • Preparazione: 10 minuti
  • Cottura: 20 minuti
  • Pronta In: 30 minuti

Ingredienti

Istruzioni

  1. Innanzitutto dovete preparare il brodo vegetale con sedano, carota e cipolla, che servirà per la cottura del riso. Fate poi un trito di prezzemolo ed aglio.
  2. Mettete a scaldare in una padella (o in una pentola bassa) dal fondo spesso dell'olio extra-vergine d'oliva, e fatevi soffriggere il trito di aglio e prezzemolo. Infine, mettete il riso a tostare, sfumando poi con il vino bianco. Unite ora la 'nduja (a seconda della vostra resistenza al piccante.. io ne ho usato un bel cucchiaio), facendola sciogliere con un po' di brodo vegetale.
  3. Ora, aggiungete via via il brodo, una mestolata alla volta, e fate cuocere; a metà cottura aggiungete 2-3 cucchiai di salsa di pomodoro (anche di più, se volete il risotto più rosso) e, se volete, ancora della 'nduja. A cottura ultimata, spegnete il fuoco e fate mantecare con della scamorza affumicata grattugiata grossolanamente.
  4. Impiattate, e cospargete ancora di scamorza, così il risotto filerà dentro e fuori.

Partecipo al contest “ Il Sud nel piatto ” di Sapori dei Sassi con la ricetta

Risotto ‘nduja e scamorza affumicata

77 pensieri su “Il sud nel piatto (del nord): risotto ‘nduja e scamorza affumicata

    1. Hi Hester!
      I'm glad I'm helping you to discover some typical Italian ingredient… I think that unfortunately these ingredients are very difficult to find outside Italy, especially 'Nduja (that is typical in Calabria) 🙁

  1. Italian food is my favorite. I mean there is nothing not to like about it. I love that you are always posting great Italian recipe. I LOVE risotto and am always looking for new ways to make it. This sounds great!

    1. Well, Italian food is also my favorite! 🙂
      I love its enormous variety and I love it because is my "home"… I hope to represent it well!
      I like this ingredients combination (hot and smoked), but unfortunately I think that especially 'nduja is very difficult to find outside Italy (but it can be replaced with some soft and hot cold cut) :S

  2. Title "'nduja" caught my attention quickly because I don't know how you pronounce this, but I thought you wrote "Ninja" (japanese word). LOL…. Anyway, I love Risotto and it looks so delicious Giulia!

    1. Well, I don't know how to cook "ninja" yet 😛
      It's amazing how languages so far from each other (Japanese and Calabrian dialect) could be so alike 😀
      I love risotto, too, and this combination is really tasty (and hot)!

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