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.