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Mushroom and salami risotto

Name: Mushroom and salami risotto
Yield: Serves 2
Cuisine: Italian recipes
Ingredients: 100g piece salami, roughly chopped; 1 small onion, chopped; 1 celery stick, finely chopped; 100g chestnut mushrooms, thickly sliced; 125g arborio risotto rice; 100ml dry white wine; 500-600ml chicken or vegetable stock, hot; Small handful chopped fresh flatleaf parsley, plus extra to serve; 40g parmesan, grated, plus shavings to serve

Published: 28 Feb 06
Updated: 18 Mar 24

A good risotto is just what you want on a cold night. This easy recipe combines earthy mushrooms and flavoursome salami to make a satisfying supper.

Easy
March 2006

Test kitchen approved

Serves 2
Ready in 35 minutes

A good risotto is just what you want on a cold night. This easy recipe combines earthy mushrooms and flavoursome salami to make a satisfying supper.

Nutrition: per serving

Calories: 675kcals
Fat: 32.9g (14.6g saturated)
Protein: 30.4g
Carbohydrates: 60.2g (5.1g sugars)
Salt: 3.3g

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Ingredients

100g piece salami, roughly chopped
1 small onion, chopped
1 celery stick, finely chopped
100g chestnut mushrooms, thickly sliced
125g arborio risotto rice
100ml dry white wine
500-600ml chicken or vegetable stock, hot
Small handful chopped fresh flatleaf parsley, plus extra to serve
40g parmesan, grated, plus shavings to serve

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Method

Heat a large, deep saucepan over a high heat. Add the salami and cook for 2-3 minutes, until turning golden and the oil has been released from the meat. Remove with a slotted spoon and set aside.
Reduce the heat to medium-low, add the onion and celery to the pan and cook for 5 minutes, stirring, to soften. Add the mushrooms, cook for 2 minutes, then stir in the rice. Add the wine and bubble until evaporated.
Add one-third of the hot stock and cook, stirring, until absorbed. Continue to add the stock, stirring occasionally, until the rice is cooked but still al dente – this should take about 20 minutes.

Stir the salami, parsley and parmesan into the risotto and season to taste. Divide between bowls and top with parmesan shavings and extra parsley to serve.