Main Dish

Estate-Preserved Tomato Risotto with Nduja Salumi

Francis Ford Coppola Winery

300 Via Archimedes
Geyserville, CA 95441

This risotto has just enough spice from the Nduja salumi to warm you up on a cool November evening. The dish celebrates the preservation of the summer harvest and the partnership with incredible local purveyors, in this case Journeyman Meat Co. in Healdsburg. At the Winery, we dehydrate the surplus of our Culinary Garden tomatoes and use them throughout the fall and winter.

  • 6 cups water or vegetable stock
  • 3 tablespoons extra-virgin olive oil
  • 1/2 yellow onion, cut into small dice
  • 1/2 teaspoon salt, plus more, to taste
  • 1 cup Arborio rice
  • 1/3 cup Director's Cut Zinfandel
  • 1 cup sun-dried tomatoes, chopped
  • 1/4 pound Nduja salumi, cut into 1/4-inch pieces
  • 1/2 cup grated Pecorino Romano cheese
  • 3 tablespoons unsalted butter
  • 1 tablespoon minced fresh chives or other herb


In a small saucepan over high heat, bring the water or stock to a simmer, then reduce the heat so the liquid gently simmers. 

Meanwhile, in a shallow, wide-bottomed pot over medium heat, warm the olive oil. Add the onion, season with the salt and cook, stirring occasionally, until the onion is very soft, about 10 minutes. Add the rice and cook, stirring frequently to coat the rice with the oil and to toast the rice slightly, about 10 minutes. 

Add the wine and begin adding the water or stock 1 ladleful at a time to the rice mixture, stirring frequently. Stir in the sun-dried tomatoes. 

When all of the liquid has been added and the rice is perfectly al dente, finish the dish with the salumi, cheese and butter, and season to taste with salt. Garnish the risotto with chives or your favorite herb and serve.