Risotto with Crispy Salami Recipes > Salami > Risotto with Crispy Salami Recipe Information 30-Min Prep time Serves 6 Recipe Try our delicious variation on a classic Italian risotto. Ingredients 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 Products German Salami Hungarian Salami Spicy Salami Cervelat Salami Dry Cured Smoked German Salami Directions 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. Print Share Tweet Email
