Nduja Rice from Calabria- spicy

Nduja is a special sausage made in Calabria. It is a kind of spreadable salami with lots of hot chili paprika. It depends a little on the butcher how hot you will get it. If you by it locally, bring it home and freeze it in portions.

You can eat this just by its own, or serve it with some meat. You might get it as first course at an south Italian meal.

I have some recipes in the back of my Hand to prepare in the future. This is the second of it. The first was a Pasta dish I posted April 12,2017. I had a good amount of leftovers and reheating it made it even spicier.
Looking forward to the leftover rice from today is a little challenge.

recipe for 2 as full meal, or 4 as a side:
270 g long grain Rice
75 g nduja
2 onions
1 spring onion
4 cloves of garlic
3 tbsp olive oil
75 ml veg stock
2 tbsp  White wine
250 g chopped tinned Tomatoes
1 tbsp sugar
 a pinch of salt
pepper
many basil leaves
30 g Pecorino cheese

Cook the rice like pasta in lots of water and take care not to over cook it. Drain it and fluff it.

In a wide pan heat up the olive oil and fry the onions and garlic, add the tomato chunks and the nduja to melt.
Add wine and  broth and bring to a boil and reduce a couple of minutes.
Add sugar, salt and pepper to taste.
Now the rice and let it soak up the sauce for a couple of minutes, with out any more heat.
Stir in the cheese and a bit of ripped basil.
Serve the rest of the basil with the dish.