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Risotto with Crispy Salami


Try our delicious variation on a classic Italian risotto.


Quantity Ingredient
125 g pkg. any variety of Piller’s dry cured salami, cut into matchstick-size shreds
3 Tbs. olive oil
125 ml (½ cup) shallots, finely diced (about 3 medium)
2 garlic cloves, finely chopped
375 ml (1½ cups) Arborio rice
Salt and pepper, to taste
175 ml (¾ cup) dry white wine
1.5 L (6 cups) chicken stock, heated (approximately)
3 small bunches rapini or baby broccoli
60 ml (¼ cup) butter
185 ml (¾ cup) Parmesan cheese, grated, plus more for garnish
Salt and pepper, to taste



Preheat the oven to 450°F.

Heat a large non-stick frying pan over medium-high heat. Add 15 ml (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 175 ml (¾ cup) of the heated stock and cook, stirring constantly, until absorbed. Continue adding the stock, 175 ml (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 30 ml (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 185 ml (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.