QUICK SALAMI AND PEA RISOTTO
- 1 tablespoon olive oil
2 cups arborio rice
5 cups chicken stock, boiling
100g sliced Montecatin Truffle Salami, finely shredded
1 cup frozen peas
1/2 cup boiling water
50g butter, chopped
2 cups finely grated parmesan cheese
1 onion, finely chopped
Plus extra shaved parmesan, to serve
- Heat oil in a large saucepan on medium. Add onion and cook for 2 mins until soft. Add rice and stir until translucent. Stir through chicken stock. Reduce heat to low, cover and simmer for 12-15 mins until rice is tender.
- Meanwhile, cook salami in a small frying pan on high for 3 mins until crisp.
- Remove risotto from heat. Stir through peas, boiling water, butter and cheese until creamy. Reserve a little salami for garnish, add remaining to risotto and mix well. Cover and set aside for 5 mins.
- Serve risotto in bowls, topped with remaining salami and a little shaved parmesan.