For the rice
Toast the rice in a non-stick pan for about a minute on low heat.
Add a little water together with the tomato paste and add the water to bring the rice to cook (same as risotto).
Crumble the ‘nduja into small pieces.
When the rice is al dente, remove the pan from the heat, add the ‘nduja, the chopped cold butter and the Parmesan. Stir for a few minutes.
For the quenelle
In a bowl, work the ricotta with a whisk making it a frothy cream, add a little oil, salt, pepper and marjoram.
Serve the risotto with a ricotta cheese placed in the centerof the risotto. Garnish with aromatic herbs.
