Baked Risotto Cups with British Charcuterie
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
50g 'Nduja by Woodall's
- 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.
- Line a muffin tray with British charcuterie, alternating between salami and ham. Add the risotto mix and pat down into the tray.
Stir through the 'Nduja and season to taste.
- 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.