Italian Risotto
Ingredients:
1 Onion (peeled)
2 Garlic Cloves (peeled)
1 tbsp Olive Oil
125g / 4oz Italian Salami or Speck (chopped)
125g / 4oz Asparagus
350g / 12 oz Risotto Rice
300ml Dry White Wine
1 litre Chicken stock (warmed)
125 / 4oz frozen Broad Beans (defrosted)
125 / 4oz Dolcelatte Cheese (diced)
3 tbsp freshly chopped mixed herbs, such as parsley and basil
Salt and freshly ground pepper
Method:
1) Chop the onion and garlic and reserve. Heat the olive oil in a large frying pan and cook the salami for 3-5 minutes, or until golden. Using a slotted spoon, transfer to a plate and keep warm. Add the asparagus and stir-fry for 2-3 minutes, until just wilted. Transfer to the plate with the salami. Add the onion and garlic and cook for 5 minutes, or until softened.
2) Add the rice to the pan and cook for about 2 minutes. Add the wine, bring to the boil, then simmer, stirring until the wine has been absorbed. Add half the stock and return to the boil. Simmer, stirring until the liquid has been absorbed.
3) Add half of the remaining stock and the broad beans to the rice mixture. Bring to the boil, then simmer for a further 5-10 minutes, or until all of the liquid has been absorbed.
4) Add the remaining stock, bring to the boil, then simmer until all the liquid is absorbed and the rice is tender. Stir in the remaining ingredients until the cheese has just melted. Serve immediately.
Recipe from Quick and Simple Recipes, Italian.
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