Italian Salami Risotto
Indulge in the rich and comforting flavors of Italian Salami Risotto—a creamy, savory dish that captures the essence of Italian cuisine in every bite. This recipe combines perfectly cooked Arborio rice with crispy, flavorful salami, aromatic garlic and onion, and a splash of dry white wine for depth. Slowly simmered with warm chicken or vegetable stock, the risotto achieves a velvety texture, finished with butter and Parmesan cheese for ultimate indulgence. A touch of fresh parsley adds a vibrant finish, making it as visually appealing as it is delicious. Perfect for weeknight dinners or special occasions, this Italian classic is a satisfying meal for four, ready in under 40 minutes. Serve warm and garnish with extra Parmesan for a truly authentic experience! Keywords: Italian Salami Risotto, creamy risotto recipe, Arborio rice, Italian dinner ideas, salami recipes, Parmesan risotto.
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 150 grams Salami
- 1 medium Onion
- 2 cloves Garlic cloves
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 5 cups Chicken or vegetable stock
- 0.5 cups Dry white wine
- 0.5 cups Parmesan cheese
- 2 tablespoons Parsley (chopped)
- 0.5 teaspoons Salt
- 0.25 teaspoons Freshly ground black pepper
Instructions
Heat the stock in a medium saucepan over low heat and keep it warm while preparing the risotto.
Dice the salami into small cubes. Finely chop the onion and garlic.
In a large skillet or heavy-bottomed pot, heat the olive oil over medium heat.
Add the diced salami to the skillet and cook for 2-3 minutes until lightly crispy. Remove the salami using a slotted spoon and set it aside.
Add the chopped onion to the same skillet and sauté for 3-4 minutes until soft and translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the Arborio rice to the skillet, stirring well to coat the grains with the oil. Toast the rice for 1-2 minutes.
Pour in the white wine, stirring continuously, and cook until the liquid has mostly evaporated.
Begin adding the warm stock to the rice, one ladleful at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next ladle. Repeat until the rice is cooked al dente, which should take about 18-20 minutes.
Stir in the cooked salami, butter, Parmesan cheese, and chopped parsley. Mix well until everything is combined and creamy.
Season with salt and freshly ground black pepper to taste.
Remove the skillet from the heat, cover it, and let the risotto rest for 2 minutes before serving.
Garnish with additional Parmesan and parsley if desired, and serve warm.
Nutrition Facts
Calories |
1859 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.5 g | 151% | |
| Saturated Fat | 45.3 g | 226% | |
| Polyunsaturated Fat | 10.0 g | ||
| Cholesterol | 268 mg | 90% | |
| Sodium | 8464 mg | 368% | |
| Total Carbohydrate | 114.0 g | 41% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 11.5 g | ||
| Protein | 65.4 g | 131% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 639 mg | 49% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1338 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
