’Nduja risotto with burnt lemon honey

Method

1. Set a large saucepan over a medium heat and add the ’nduja. Once it’s sizzling and the fat has rendered out, add the onion and garlic and cook for 5 minutes until softened and translucent. Add the rice, stir for a minute until coated in the ’nduja and starting to toast, then pour in the white wine and stir until it’s absorbed by the rice.
2. Add ladles of warm stock, one at a time, letting the rice absorb the stock before adding the next. Stir constantly to release the starch from the rice – this is how to achieve a creamy texture. Start tasting the rice when there are only a few ladles of stock left – you may not need it all to cook the rice.
3. To make the burnt lemon dressing, cut the lemon into 4 thick slices. Cook, cut side down, in a dry frying pan over a high heat until caramelised but not completely blackened – keep an eye on them as it won’t take long. Remove from the pan and leave to cool. Add the honey to the pan and heat until bubbling and caramelised to amber, then squeeze in the charred lemon slices. Keep the squeezed lemon pieces.
4. When the rice is cooked, beat in the butter and parmesan, then cover with a lid and leave to rest for 5 minutes before serving. Divide the risotto among bowls, top each with a spoonful of mascarpone and a drizzle of caramelised honey. Garnish with a piece of charred lemon.