Risotto with Crispy Salami

Serves 6

Print

Ingredients
4 oz. any variety of Black Kassel dry-cured salami, cut into matchstick-size shreds
3 Tbs. olive oil
½ cup shallots, finely diced (about 3 medium)
2 garlic cloves, finely chopped
1 ½ cups Arborio rice
Salt and pepper, to taste
¾ cup dry white wine
6 cups hot chicken stock (approximately)
3 small bunches rapini or baby broccoli
¼ cup butter
¾ cup Parmesan cheese, grated, plus more for garnish
Salt and pepper, to taste
Method

Preheat the oven to 450°F. Heat a large non-stick frying pan over medium-high heat. Add 1 Tbs. of the oil and the salami; cook for about 3 minutes, or until golden and crisp. Using a slotted spoon, transfer the salami to a plate. Return the pan with its remaining oil to medium heat. Add the shallots and garlic; cook for about 2 minutes, or until the shallots are tender but not brown. Add rice, sprinkle with salt, and cook for about 1 minute, or until the rice is lightly toasted. Stir in wine and cook for about 3 minutes, or until it is absorbed. Add ¾ cup of the hot stock and cook, stirring constantly, until absorbed. Continue adding the hot stock, ¾ cup at a time, cooking for about 20 minutes total, or until the rice is al dente (the center of each grain of rice should be slightly firm). Meanwhile, in a non-stick frying pan, toss the rapini with the remaining 2 Tbs. of oil to coat; season with salt and pepper, and fry until the rapini is crisp-tender. Remove from heat and chop roughly; fold into the finished risotto. Remove the risotto from the heat. Stir in butter, and then fold in ¾ cup of Parmesan. Season the risotto to taste with salt and pepper. Divide the risotto among four warm serving bowls. Garnish with the remaining rapini, crispy salami, and additional Parmesan. Serve immediately.