Risotto with Salami and Peas
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 ¼ liter chicken stock or vegetable stock
- 2 tablespoon olive oil
- 20 g butter
- 1 onion (s), finely chopped
- 250 g mushrooms, sliced
- 150 g salami, diced
- 440 g rice (arborio rice)
- 150 g peas, frozen, thawed
- 50 g parmesan, freshly rated
Print Recipe
Pin Recipe Instructions
- Heat the stock in a saucepan and let it simmer covered.
- Heat the oil and butter. Steam the onions and mushrooms for about 5 minutes until the liquid has boiled away. Add salami and cook for another 3 minutes. Add the rice and stir for about 1 minute until it is completely coated with fat.
- Pour hot stock into a ladle (125 ml) and heat the mixture at medium temperature, stirring constantly, until the rice has absorbed the liquid. Add more stock in a ladle and cook the rice for 20-25 minutes, stirring constantly, until it has absorbed all of the stock.
- Stir in the peas and parmesan and season.
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