Bring the stock to a boil. Let it simmer on low heat throughout the preparation of the recipe.
Chop the onion.
Heat the oil and butter in a saucepan.
Brown the onion. Take the Levoni ‘Nduja out of its casing, chop it, and add it to the pan until melted, crushing it with a wooden spoon.
When it has completely melted, add the rice and let it toast for a couple of minutes, stirring frequently. Then, deglaze the pan with the white wine and let the alcohol evaporate.
Add 1-2 ladles of hot stock, stir, and continue cooking until the stock has been absorbed.
Repeat this process several times until the rice becomes tender but is still al dente.
When cooked, remove it from the heat and add butter and Parmesan cheese for a creamy texture.
