RISOTTO - Risotto With Salami and Beans (Panissa) - 7 Points

By Unblond1

31/01/10 - Excellent for both. The leftovers were good too, I reheated and topped with a fried egg.

Ingredients

• 1 1/2 - 2 cups chicken broth
• 1/2 large onion, thinly sliced
• 1 clove garlic, minced
• 1 tablespoon extra virgin olive oil
• 2 - 3 ounces salami, sliced into thin strips (or combination of salami and pancetta)(I used the salami (Genoa and Prosciutto) portions of a package of Mastro Panini Blend - 100 grams)
• 2/3 cup arborio rice
• 1/4 cup dry white wine
• 3/4 cup cannellini beans, rinsed and drained
• 1 sprig rosemary
• sea salt and freshly ground black pepper
• chopped fresh parsley, if desired
• 1/4 finely grated parmigiano reggiano

Preparation

Step 1

* Saute the onion in the oil over medium-low heat until softened, adding the garlic for the last couple of minutes.

* Add the salami and the rice and cook, stirring, for about 5 minutes, until the bits of salami are softened and the rice is well coated with the oil.

* Increase the heat slightly, add the wine and the rosemary sprig and cook until the wine is absorbed.

* Start adding the broth, a ladle full at a time, stirring after each addition, until the liquid is absorbed. The rice should always be just barely swimming in liquid but never awash or allowed to dry out.

* When the rice is almost done, stir in the beans.

* When the rice is al dente, remove from the heat, remove and discard the rosemary spring and taste and add salt and pepper to taste. Stir in the cheese, cover the pan and set aside off the heat for five minutes, then serve, with additional grated cheese on top if desired.