Italian 'Nduja rice

Ingredients for 2 servings:

• 2 cup(s) long grain rice, approx. 400 g
• 250 g tomatoes, chunky, from the can, alternatively fresh with flavoring
• 50 g salami from Calabria (Nduja)
• 1 medium-sized red onion(s), finely diced
• 75 ml broth
• 3 tbsp olive oil, good
• 1 garlic clove(s), finely chopped, e.g. more
• 1 shot of white wine
• some basil leaves
• n. B. Salt
• 1 pinch(s) of sugar
• e.g. Pecorino or Parmesan, freshly grated

Instructions

Working time approx. 7 minutes; Cooking/baking time approx. 23 minutes; Total time approx. 30 minutes

similar to Djuvec rice, spicy variation from Calabria

Cook the rice in water according to the package instructions. Meanwhile, heat the oil and sauté the diced onion and garlic over medium heat. Then add the ‘nduja pieces and let them melt. After about 5 minutes, add the tomatoes, broth, and white wine. Cover and simmer for about 10 minutes, stirring occasionally. Finally, stir in the chopped basil. It loses its flavor quickly. Season to taste with salt and sugar. Fold the finished mixture into the rice and season again. Serve sprinkled with freshly grated cheese. It’s a great side dish to meat or poultry, or as a main course with salad. Any leftover rice can be frozen. Caution: Depending on the butcher, ‘nduja can be extremely spicy. I get it from an organic butcher in Calabria and then freeze it in portions.