1 onion, peeled
2 garlic cloves, peeled
1 tbsp olive oil
125 g/4 oz Italian salami or speck, chopped
125 g/4 oz asparagus
350 g/12 oz risotto rice
300 ml/½ pt dry white wine
1 litre/1¾ pints chicken stock, warmed
125 g/4 oz frozen broad beans, defrosted
125 g/4 oz Dolcelatte cheese, diced
3 tbsp freshly shopped mixed herbs ,such as parsley
and basil salt and freshly ground black pepper.
- Chop the onion and garlic and reserve. Heat the olive oil in a large frying pan and cook the salami for 3-5 minutes, or until golden. Using a slotted spoon, transfer to a plate and keep warm. Add the asparagus and stir-fry for 2-3 minutes, until just wilted. Transfer to the plate with the salami . Add the onion and garlic and cook for 5 minutes, or until softened.
- Add the rice to the pan and cook for about 2 minutes. Add the wine, bring to the boil, then simmer, stirring until the wine has been absorbed. Add half the stock and return to the boil. Simmer, stirring until the liquid has been absorbed.
- Add half of the remaining stock and the broad beans to the rice mixture. Bring to the boil, then simmer for a further 5-10 minutes, or until all of the liquid has been absorbed.
- Add the remaining stock, bring to the boil, then simmer until all the liquid is absorbed and the rice is tender. Stir in the remaining ingredients until the cheese has just melted . Serve immediately.
Cheese is a common constituent in the making of risotto and in fact helps to provide some of its creamy texture.
Usually Parmesan cheese is added at the end of cooking but here a good – quality Dolcelatte is used instead.
Legend has it that master glassmaker Valerius invented risotto in 1574 in Milan.