A good risotto is just what you want on a cold night. This easy recipe combines earthy mushrooms and flavoursome salami to make a satisfying supper.
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Ingredients
- 100g piece salami, roughly chopped
- 1 small onion, chopped
- 1 celery stick, finely chopped
- 100g chestnut mushrooms, thickly sliced
- 125g arborio risotto rice
- 100ml dry white wine
- 500-600ml chicken or vegetable stock, hot
- Small handful chopped fresh flatleaf parsley, plus extra to serve
- 40g parmesan, grated, plus shavings to serve
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Method
- Heat a large, deep saucepan over a high heat. Add the salami and cook for 2-3 minutes, until turning golden and the oil has been released from the meat. Remove with a slotted spoon and set aside.
- Reduce the heat to medium-low, add the onion and celery to the pan and cook for 5 minutes, stirring, to soften. Add the mushrooms, cook for 2 minutes, then stir in the rice. Add the wine and bubble until evaporated.
- Add one-third of the hot stock and cook, stirring, until absorbed. Continue to add the stock, stirring occasionally, until the rice is cooked but still al dente – this should take about 20 minutes.
- Stir the salami, parsley and parmesan into the risotto and season to taste. Divide between bowls and top with parmesan shavings and extra parsley to serve.
Nutrition
- 675kcals Calories
- 32.9g (14.6g saturated) Fat
- 30.4g Protein
- 60.2g (5.1g sugars) Carbs
- 3.3g Salt
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