Baked Risotto Cups with British Charcuterie

May 17, 2018

70g Black Pepper & Garlic Salami
70g Cumbrian Ham
Knob of butter
1 small onion, finely chopped
1 clove garlic, finely chopped
150g risotto rice
100ml white wine
700ml stock 
50g 'Nduja by Woodall's 


  1. Heat the butter in a pan. Add the onion and garlic, cooking until soft. Stir in the rice and pour over the wine. Add the stock and simmer until absorbed and rice is cooked through. 
  2. Line a muffin tray with British charcuterie, alternating between salami and ham. Add the risotto mix and pat down into the tray.
  3. Stir through the 'Nduja and season to taste.
  4. Fill the lined tray with the risotto mix and pat down. Bake at 200C for 7 minutes, or until the top of the risotto starts to crisp.