Ingredients
Directions
- 1
Heat the EVOO in a large pan, add the onion and fry for 5-10 mins until nice and soft.
- 2
Add the garlic and fry for 1-2 mins, stirring frequently.
- 3
Stir in the Nduja, followed by the rice, and mix well.
- 4
Add the wine and stir continuously until most of it has evaporated.
- 5
Add the stock, a ladle at a time, and stir frequently until the rice has absorbed most of it. Add another ladle of stock, and repeat the process until the rice is cooked.
- 6
Stir in the lemon juice, Parmesan and crème fraiche.
- 7
Serve with the girolles on top, if using them.
