Mushroom And Salami Risotto

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1. Heat a large, deep saucepan over a high heat. Add the salami and cook for 2-3 minutes, until turning golden and the oil has been released from the meat. Remove with a slotted spoon and set aside.
Tip

If you don’t fancy salami, use 130g chopped pancetta or streaky bacon instead.

2. Reduce the heat to medium-low, add the onion and celery to the pan and cook for 5 minutes, stirring, to soften. Add the mushrooms, cook for 2 minutes, then stir in the rice. Add the wine and bubble until evaporated.

3. Add one-third of the hot stock and cook, stirring, until absorbed. Continue to add the stock, stirring occasionally, until the rice is cooked but still al dente – this should take about 20 minutes.

4. Stir the salami, parsley and Parmesan into the risotto and season to taste. Divide between bowls and top with Parmesan shavings and extra parsley to serve.