‘Nduja & Gorgonzola Risotto | Spicy Italian Risotto Recipe

Risotto is traditionally a northern Italian dish, where spicy is largely unheard of, so you don’t see many spicy risotto recipes out there. That doesn’t mean it can’t be done, though! This risotto makes use of one of the best flavor combinations out there: Calabrian ‘nduja and Gorgonzola cheese.

‘Nduja & Gorgonzola Risotto | Spicy Italian Risotto Recipe

A Note on the Ingredients

When looking for ‘nduja, be sure to get some that is made in Spilinga, Calabria, to be sure it’s the real deal. There are a lot of poor substitutions out there. If you live in America, where it can’t be imported, we strongly recommend checking out ‘Nduja Bella USA to source the only good ‘nduja we’ve ever found domestically. They are a Calabrian family business who took their recipe to the States for domestic production, and as of this writing every other option we’ve found in America doesn’t even resemble real ‘nduja. We’ve been recommending them for a long time, before getting to know the team, and they now offer a 10% discount if you use promo code “grammar” at checkout!

Every ‘nduja has a slightly different level of spiciness, and obviously everyone’s pallate is different, so this is a case where you need to use your judgement when adding it into the risotto. Around 1 teaspoon per serving is a good place to start, but feel free to add more if you can handle the heat.

As for the Gorgonzola cheese, you’ll want to look for the softer variety, often referred to as “sweet.” The firmer, spicier Gorgonzola doesn’t melt as well into the rice.

Watch the Pasta Grammar video:

‘NDUJA & GORGONZOLA RISOTTO RECIPE

Makes: 3 to 4 servings

Cook Time: 30 minutes

For this recipe, you will need:

• 8 cups (2 liters) vegetable broth

• 1 ⅓ cups (320 grams) carnaroli or arborio rice

• 1 tablespoon (15 grams) unsalted butter

• ½ large white onion, diced

• ¾ cup (175 ml) white wine

• ‘Nduja, to taste (see above)

• 1 tablespoon (15 grams) tomato paste

• 1.75 ounces (50 grams) soft Gorgonzola cheese

• 1.75 ounces (50 grams) Parmigiano-Reggiano cheese, grated

In a medium pot, warm the broth on the stovetop; it does not need to boil or simmer. The saltiness of the stock is what will season the risotto. Most store-bought broths are already plenty salty, but if using a homemade broth, be sure to salt it to taste.

Meanwhile, add the rice to a small skillet and toast over medium-high heat for 2 to 3 minutes, stirring or tossing frequently to avoid burning it. Remove from the heat.



In a large pan or shallow pot (a sauté pan works well), add the butter and the onion. Cook, stirring frequently, over medium heat until the onion is tender and slightly translucent, 2 to 3 minutes. Add the rice and stir everything together until the rice is completely coated in butter.

Pour in the wine, reduce the heat to medium-low, and bring to a simmer. Let simmer until the rice has absorbed almost all the liquid. Use a ladle to spoon in just enough of the warm broth to submerge the rice, then bring the risotto to a gentle simmer. Continue to simmer the rice, stirring occasionally and adding a little more broth as needed to maintain the liquid in the pan.

When the rice is about halfway cooked (it usually takes 15 to 17 minutes for the rice to reach al dente but consult the recommended cook time on the package), stir in the ‘nduja and tomato paste until the melt into the risotto.

Keep simmering and adding broth as needed until the rice is al dente to your taste. As the rice nears completion, reduce the amount of added broth so that the risotto thickens slightly.

When the rice is cooked to your taste and the consistency of the risotto is creamy but not soupy, turn off the heat. Stir in the Gorgonzola and the Parmigiano. Cover the pan and let the risotto rest for 2 to 3 minutes before serving.

Buon appetito!