Summary

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

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Instructions

1. Heat the stock in a saucepan and let it simmer covered.
2. 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.
3. 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.
4. Stir in the peas and parmesan and season.