Risotto

Another item on my comfort food list is risotto. Perfect as a side or marvellous on it's own. This mushroom risotto with the addition of dry salami adds a pleasant smoky flavour. 

Mushroom Risotto with Mini Chipotle Dry Salami 

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4 cups no salt vegetable stock, room temperature

1 tablespoon olive oil

3 tablespoons butter

1 small onion, finely chopped

1 pint of brown mushrooms, washed and sliced

1 1/2 cups risotto rice

1 cup dry white wine

1-2 mini chipotle dry salami sticks, sliced 

3/4 cup grated parmesan cheese

salt and pepper

Heat the olive oil with 2 tablespoons of butter in a deep large frypan over medium heat until the butter has melted. Stir in the onions and mushrooms and cook, stirring frequently, for about 5 minutes, until the onion and mushrooms are soft and nicely golden. Do not brown.

Reduce heat, add the rice into the fry pan, mix to coat. Cook stirring continuously, for 2 to 3 minutes or until the rice is translucent. Add the wine and cook, stirring continuously until the wine has reduced.

Gradually add in the room temperature stock, a cup at a time. Stirring continuously and add more liquid as the rice absorbs each addition. Increase the heat to medium so that the liquid simmers. Cook for 20 minutes, or until all the liquid is absorbed and the rice is creamy but still firm. Gently fold the sliced salami into the risotto's last 5 minutes of cooking time. 

Remove the risotto from the heat and add the remaining, 1 tablespoon of butter. Mix well,  then stir in the Parmesan cheese until it melts. Season with the salt and pepper, if you wish. Serve.

Notes: You may heat up the vegetable stock and add that to the risotto, instead of it being room temperature. Although it may pose some benefit however by the end of the recipe, I think, either room temperature stock or boiled stock create the same taste. So I go with less dishes and use room temperature stock.     

    

Hope everyone a nice long weekend. - JD