Ingredients
- 4 Ounces Margherita Hard Salami, About 12 Slices, Cut Into Matchsticks4 Ounces
- 2 Tbsp. Olive Oil2 Tbsp.
- 4-6 Cups Low Sodium Chicken Stock Or Broth4-6 Cups
- 4 Tbsp. Olive Oil Or Butter4 Tbsp.
- 1 Cup Onion, Diced1 Cup
- 2 Cloves Garlic, Minced2 Cloves
- 1 1/2 Cups Arborio Rice, Rinsed And Strained1 1/2 Cups
- 1/2 Cup White Wine1/2 Cup
- 1/2 Cup Shredded Or Grated Parmesan Cheese1/2 Cup
- 1 Pound Asparagus, Cut Into Pieces And Simply Steamed1 Pound
Instructions
Cook cut salami in large skillet over medium-high heat in 2 Tbsp. olive oil until slightly crisped and warm.
Heat stock over medium heat in a saucepot until simmering.
Heat oil or butter over medium heat in a separate large saucepot.
Add onion and garlic to oil/butter and cook for 5-7 minutes or until onion is soft and translucent.
Add rice and cook for 2 minutes, stirring frequently. Pour in wine and stir until liquid is absorbed.
Begin adding about ½ cup of heated stock at a time, stirring until liquid has absorbed before adding additional stock. Continue adding stock and cooking until rice is tender, about 15 minutes, stirring consistently. You will only need enough stock to cook until desired consistency.
Fold Parmesan into risotto, adding more stock if needed to adjust consistency, and top with steamed asparagus, crisped salami and additional Parmesan if desired and serve hot!
