Mushroom & Salami Risotto

I love the flavour the salami imparts in this dish, especially use you fry the ingredients in the salami oil.

Ingredients

• 100g salami, roughly chopped

• 1 small onion, chopped

• 1 small leek, finely chopped (can use shallots instead)

• 100g mushrooms, thickly sliced

• 125g arborio rice

• 100ml dry white wine

• 600ml chicken stock

• 1 tsp parsley

• 40g parmesan, grated

Method

1. Heat a large saucepan over a high heat.

2. Add the salami and cook for 2-3 minutes, until turning golden and the oil has been released from the meat.

3. Remove and set aside.

4. Reduce the heat to medium-low, add the onion and leek and cook for 5 mins to soften.

5. Add the mushrooms, cook for 2 minutes, then stir in the rice.

6. Add the wine and bubble until evaporated.

7. Add 1/3 of the hot stock and cook, stirring, until absorbed.

8. Continue to add the stock until the rice is cooked but still al dente.

9. Stir the salami, parsley and parmesan into the risotto and season to taste.