• 320 g Carnaroli Berneri Rice
  • 300 g salami paste
  • 180 ml Bonarda Oltrepò pavese DOC
  • 80 g red onions
  • 40 g grated Grana Padano DOP
  • 20 g butter
  • 1 l meat broth
  • 2 tablespoons extra virgin olive oil
  • salt up to taste
  • black pepper to taste


To prepare the risotto with salami paste and Bonarda, finely chop a red onion and fry it in a large saucepan with a couple of tablespoons of extra virgin olive oil. Add a mixture of meat broth and cook for about 5 minutes, until it is soft.

At this point add the salami paste. Grain it with the help of a ladle and cook it until it turns golden. Then toast the rice for about 5 minutes over high heat, smoke it with the Bonarda and immediately absorb the intensity of the flame.

Continue to cook the rice, adding one broth mixture at a time, not before the previous one has been absorbed by the rice, stirring constantly.

Your risotto with salami pasta and Bonarda is ready.

Enjoy your meal!