PARMESAN RISOTTO WITH ROCKET PESTO AND ‘NDUJA

SERVES 4-6

8 cups (2L) chicken or vegetable stock

1/3 cup (80ml) extra virgin olive oil

70g ’nduja (spreadable spicy salami)

60g unsalted butter

1 onion, finely chopped

2 garlic cloves, crushed

1 tsp chilli flakes

500g arborio or carnaroli rice

1 parmesan rind

1/4 cup (60g) finely grated parmesan, plus extra to serve

ROCKET PESTO

80g rocket leaves

1 garlic clove, crushed

1/3 cup (50g) pine nuts, toasted

1/4 cup (60g) finely grated parmesan

1/2 cup (125ml) extra virgin olive oil

Juice of 1/2 lemon

For the pesto, place rocket, garlic, pine nuts and parmesan in a food processor and whiz until finely chopped. With the motor running, add oil and lemon juice until combined. Season to taste.

Place stock in a saucepan over high heat and bring to the boil, then reduce heat to low and keep at a gentle simmer.

Heat 1/4 cup (60ml) oil in a large frypan over medium-high heat. Add ’nduja and cook, stirring frequently, for 4-5 minutes until crispy. Set aside.

Heat remaining 1 tbs olive oil and 40g butter in a large heavy-based saucepan over medium-high heat. Add onion, garlic and chilli flakes, and cook, stirring occasionally, for 6-8 minutes until onion has softened. Add rice and stir for 2-3 minutes until well coated in the mixture. Stir in hot stock, 1 cup (250ml) at a time, along with the parmesan rind, stirring continuously and allowing the stock to be absorbed before the next addition, until all stock has been used, the rice is cooked and the mixture is thick (20-25 minutes).

Turn off the heat and stir in remaining butter and parmesan. Season to taste. Top with rocket pesto and crispy ’nduja, and scatter with extra parmesan to serve.