Salami Risotto
Total time: 30 minutes
This gives me a great reason to buy salami, which I dearly love, but rarely have in the house. I get small cans of beans, which give me just 1 cup. Use more if you have a large quantity. Flageolet are like small lima beans.
Ingredients:
- 2/3 cup (4.2oz, 125gr) Arborio rice (or other rice specifically for risotto - Carnaroli or Vialone Nano)
- 1/2 cup (4oz, 120ml) dry, white wine
- 2 1/4 cups (18oz, 540ml) chicken stock
- 1/2 onion other half for the condimenti
- 2 tsp butter
- 1/2 cup (2oz, 60gr) Parmesan cheese - freshly grated
- Condimenti:
- 8 - 10 slices salami, 3oz (90gr)
- 1/2 onion, chopped
- 1 tomato
- 1 cup (7oz, 210gr) flageolet beans, lima beans or white beans, rinsed and drained
-
2 tsp olive oil
Instructions:
- Heat chicken stock and keep hot over low heat.
- Finely chop onion.
- In medium sauce pan heat butter; add 1/2 of the onion and sauté until transparent.
- Add rice and sauté, stirring, for 2 - 3 minutes until rice has white center.
- Add white wine and stir.
- Start condimenti.
-
When rice has almost absorbed all the wine add a 1/3 cup of stock, stir. (No need to stir constantly but do stir from time to time.) When stock is almost absorbed add another 1/3 cup and continue adding 1/3 cup at a time and stirring.
- Before you add the last 1/3 cup taste a few kernels of rice. They should be just 'al dente' - slightly resistant to the tooth but fully cooked. If more stock is needed add it a few tbs at a time and waiting until almost completely absorbed.
- At this point risotto will be thick but not stiff - there will still be visible liquid and it will not hold it's shape on a plate.
- Add the Parmesan and the condimenti, stir well, spoon into a bowl or risotto platter and serve immediately. It will continue to absorb liquid and the leftovers (if any) will be quite stiff.
- Condimenti
- While risotto is cooking, heat oil in small skillet.
- Add the rest of the onion and sauté until tender.
- Cut salami in half or quarters and add to onions.
- Roughly chop tomato and add to condimenti.
- Drain and rinse beans. Add to skillet and heat through.
- Keep warm until needed for risotto.
Note: The risottos that we have eaten in northern Italy have all been served in soup plates (flattish bowls) and eaten with a spoon - not a fork.