- 2 T olive oil
- 2 T butter
- 2 shallots, roughly chopped
- 3 cloves garlic
- 2 bay leaves
- 320 g risotto rice
- ½ cup dry white wine
- 100 g chorizo, blended to make a paste
- 1 litre vegetable stock
- 50 g dried red kidney beans, soaked
- salt, to taste
1. Heat the the olive oil and butter in a large pan over a medium heat. Add the shallots, garlic and bay leaves and sweat for 5 minutes, then add the rice and cook until the rice is too hot to touch, about 5 minutes.
2. Deglaze the pan with the wine, then cook until syrupy.
3. Add the chorizo and cook until slightly crispy. Add the vegetable stock and beans and cook for a further 30 minutes, or until the rice is tender. Season to taste.
Cook's note: Nduja ( say “en-DOO-ya”) is a spicy, spreadable pork sausage from Calabria in southern Italy. It’s similar to sobrassada from Spain, and loosely based on French andouille. Its spicy flavour comes from roasted peppers and it’s usually served spread onto crusty bread or mixed into pasta sauces. It’s not easy to come by, so we blitzed chorizo into a paste to make our own version.
Photographs: Andrea Van Der Spuy
Food assistants: Bianca Strydom and Irinja Bekker