Heat the vegetable broth in a pot.

In a pan, melt some butter and toast the Carnaroli rice.

Gradually add the hot vegetable broth to the rice, stirring continuously.

In a separate pan, sear the scallops with a bit of butter.

Add the nduja to the risotto and mix well.

Once the rice is cooked, add the grated Parmigiano Reggiano and mix until creamy.

Season with salt and pepper to taste.

Serve the risotto topped with seared scallops and shaved black truffle.