Istra Salami and Green pea risotto (serves 6)

• 400grms Aborio Rice
• 1/2 onion
• 250ml white wine
• 1-litre Chicken stock
• 100g Fresh garden peas
• 200g diced mild salami
• 30g Parmesan cheese
• 20g Butter
• cherval to garnish, Lithia olive oil and salami

1. Sweat onions and salami in pan with some vegetable oil add rice and lightly toast
2. Add some white wine and reduce stirring continuously
3. Add stock in stages reducing each time and stirring continuously for about 5 minutes
4. Add peas cook for 3 minutes add some cheese and butter mix until combined, season and place in bowls and garnish with cherval and olive oil
5. Enjoy!