Drop the broccoli stem and half an onion into boiling water with salt and pepper, and cook for 20 minutes to make a broth.

Finely chop the broccoli and fry it hard in olive oil for 2-3 minutes.

Grate the garlic directly into the pan, add a bit of broth and cook for about another minute until the broccoli softens slightly, then set aside in a bowl.

Remove the meat from the white sausage casings and fry it over high heat until golden and crispy, then add it to the broccoli.

In the fat left from the sausage, sauté the arborio rice for 1-2 minutes, add salt and pour in white wine.

Once the wine has evaporated, add the broccoli and white sausage back in.

Gradually start adding hot broth, a little at a time, stirring and waiting for the rice to absorb the liquid before adding more.

Repeat this process for about 20 minutes until the rice is creamy and cooked al dente, adding a bit more broth if it has been absorbed but the rice is still firm.

Remove from heat, add the pecorino romano and a drizzle of olive oil, and mix vigorously.

Add the 'nduja so it melts and creates an ultra creamy, lightly spicy sauce.

Top with a little more pecorino, a few pieces of 'nduja and a drizzle of olive oil.