Salami and Bonarda Risotto with Grana Padano

Risotto with Salami and Bonarda
Category: First Courses | Servings: 4

Ingredients

Instructions

To prepare this delicious Risotto with Salami and Bonarda, start by finely chopping the red onion. In a large pot, heat a couple of tablespoons of extra virgin olive oil over medium heat and sauté the onion until it softens and becomes translucent. This should take about 5 minutes.

Next, add the salami to the pot, breaking it up with a spoon. Allow the salami to cook for a few minutes until it releases its oils and begins to crisp up slightly. Once done, pour in the Bonarda wine, letting it deglaze the pan. Reduce the heat to a simmer and allow the wine to cook off slightly.

Now, it’s time to add the Carnaroli rice. Stir it well, ensuring the rice is coated with the flavors of the salami and wine mixture. Begin adding the beef broth, one ladle at a time, making sure the rice absorbs each addition before adding more. Stir constantly to keep the rice from sticking to the bottom of the pan and to ensure even cooking.

Continue adding broth and stirring until the rice is cooked al dente and has absorbed all the flavors. This should take about 18-20 minutes.

Once the rice is done, remove the pot from the heat. Stir in the butter, grated Grana Padano cheese, and freshly chopped parsley to make the risotto creamy and rich.

Season with salt and freshly cracked black pepper to taste. Serve the risotto warm, garnished with a little extra parsley and a sprinkle of Grana Padano cheese for an added touch of flavor.

Enjoy this rich and flavorful Risotto with Salami and Bonarda, a comforting dish that combines the savory taste of salami with the deep complexity of Bonarda wine. Perfect for a cozy family dinner or a special meal with friends!