Italiansalamirisotto Recipes

ITALIAN SALAMI RISOTTO

Steps:

• Heat the olive oil in a non-stick pan.
• Add the salami, onion and garlic and cook over a medium heat for 3 minutes.
• Add the bell pepper and sundried tomatoes and cook for a further 3 minutes.
• Add the arborio rice to the pan and cook, stirring, for about 1 minute.
• Add the white wine, bring to a simmer and cook, stirring, until the wine has been absorbed. While the rice is absorbing the wine, heat your chicken stock (this can be done at an earlier stage and kept warm if you prefer).
• Add the chicken stock 1/2 a cup at a time, stirring occasionally. Each time, make sure the stock is absorbed before you add more or it will be a very runny risotto! The non-stick pan is important for this stage, so the rice doesn't stick when the stock is low.
• With the last half cup of stock, add the ground oregano and stir well.
• When the stock is all absorbed, taste the risotto to make sure the rice is tender (if not, add another 1/4 cup of stock).
• Add the mascarpone cheese and stir until it has melted in
• Serve hot and enjoy!

ITALIAN SAUSAGE RISOTTO

Steps:

• In a large frying pan, cook sausage over medium-high heat, breaking into small pieces, approximately 4 minutes or until browned.
• Drain.
• Add garlic, onion, zucchini, oregano, salt and pepper.
• Continue to cook over medium heat, stirring often, approximately 3 minutes or until the vegetables are softened.
• Add rice.
• Mix well.
• Add 3 cups (750 ml) chicken stock.
• Bring to a boil.
• Reduce heat to medium-low.
• Cover, cook for 15 minutes, stirring once.
• Add the remainder of the chicken stock, stirring often and simmer approximately 5 minutes or until rice is tender and creamy.
• Add tomato, Parmesan cheese and parsley.
• Stir.
• Serve immediately.

ITALIAN SPINACH-MUSHROOM RISOTTO

Steps:

• Melt 1 tablespoon butter in a saute pan over medium heat. Add mushrooms and cook for 3 minutes. Add 1 tablespoon butter, spinach, shallots, and 1/2 teaspoon salt; saute until spinach wilts and shallots begin to caramelize, 2 to 3 minutes. Remove from the heat and set aside.
• Melt 1 tablespoon butter in a heavy saucepan over medium heat. Add rice; cook and stir until rice begins to brown, 2 to 3 minutes. Add wine and continue stirring until liquid is almost absorbed, about 2 minutes.
• Begin to add broth, 1/2 cup at a time. Stir until broth is almost completely absorbed, then add another 1/2 cup and repeat. Continue adding broth until risotto resembles a thick porridge but still has some bite to it. This process will take 20 to 30 minutes.
• Remove from the heat and add Parmesan cheese, spinach-mushroom mixture, remaining 1 tablespoon butter. Season with salt if needed. Serve immediately.