Serves 4


  • 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


  1. 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.
  2. Meanwhile, cook salami in a small frying pan on high for 3 mins until crisp.
  3. 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.
  4. Serve risotto in bowls, topped with remaining salami and a little shaved parmesan.