Istra Salami and Green pea risotto
(serves 6)
400grms Aborio Rice
1/2 onion
250ml white wine
1.000ltr Chicken stock
100g Fresh garden peas
200g diced mild salami
30g parmsan cheese
20g Butter
cherval to garnish, Lithia olive oil and salami
Sweat onions and salami in pan with some vegetable oil add rice and lightly toast.
Add some white winr and reduce stirring continuosly.
Then add stock in stages reducing each time and stirring continuosly for about 5 minutes.
Add peas cook for 3 minutes add some cheese and butter mix untill combined, season and place in bowls and garnish with cherval and olive oil.
enjoy,