- 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!