By Piller's
Try this delicious Piller’s variation on classic Italian risotto.
INGREDIENTS
- 175g pkg any variety of Piller’s dry-cured salami, cut into matchstick-size shreds
- olive oil
- 125 ml (1/2 cup) shallots, finely diced (about 3 medium)
- 2 garlic cloves, finely chopped
- 375 ml (1 ½ cups) Arborio rice
- Salt and pepper, to taste
- 175 ml (3/4 cup) dry white wine
- 1.5 L (6 cups) hot chicken stock (approximately)
- 3 small bunches rapini or baby broccoli
- 60 ml (1/4 cup) butter
- 185 ml (3/4 cup) Parmesan cheese, grated, plus more for garnish
- Salt and pepper, to taste
METHODMakes:
4 servings
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 (3/4 cup) of the hot stock and cook, stirring constantly, until absorbed. Continue adding the hot stock, 175 ml (3/4 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 (3/4 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.
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