Genoa Salami and Red Wine Risotto

I am a huge fan of risotto, but not of the crazy prices that you pay for it at restaurants. It take a little time, but making it at home is worth the effort. I love to make it when I have company coming over, so that I don't get tempted to eat the whole pot over a weekend!

This recipe is adapted from an article that I read in Reader's Digest. Its a basic risotto, but the addition of the red wine and salami give it a unique taste.

Adding the salami was similar to adding the pancetta like I did in the Summer Pea and Pancetta Risotto. I know that plenty of people out there are vegetarian (like my sister. Hey Sis!), but I love adding a little bit of meat flavour.

What you'll need:
1 large Onion, chopped finely
1/3 cup Butter
2 cups Arborio rice, not rinsed
1 cup Red Wine
284 ml can of Beef Bouillon
4 cups water
300 g Genoa salami, casing removed, sliced in thin strips
4 tbsp Pecorino Romano cheese, grated
Salt, to taste

In a large dutch oven, melt 3 tbsp of butter.

Saute onion until soft.

Meanwhile, in a medium saucepan bring water and bouillon to a boil. Reduce the heat and keep at a simmer.

To the large pot, add rice and stir for 2 minutes to coat each grain with butter.

 Add wine and cook while stirring until all the liquid has evaporated.

 Add the salami and a cup of the hot liquid to the rice. 

Cook while stirring until all the liquid had been absorbed. Continue adding one cup of stock at a time until all the liquid has been used. The rice should be creamy, but still al dente.

Remove from heat and stir the rest of the butter into the pot.

Add grated Pecorino Romano and mix well. Season to taste.

Serve it with extra grated cheese on the side for guests to add more if they like.

This is a photo from the next day and overnight the dish became a nice fun purple colour. And the flavour is even better the next day!

Makes 6 servings.

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Nutritional Information