Ingredients
For the Risotto
- 240 g rice
- 0.4 g saffron (preferably from San Gimignano)
- 4 stalks green celery
- 1 shallot, finely chopped
- 1 litre vegetable broth (kept warm)
- 1 cup dry white wine
- 50 g cooking fat (optional, preferably pork fat)
- Extra virgin olive oil
- Salt and black pepper to taste
- 50 g butter
- 50 g grated Parmigiano-Reggiano
For Serving
- Fresh salami, cut into thick slices
Instructions
Prepare the Base
Heat a drizzle of olive oil in a saucepan. Add the chopped shallot and sauté until soft and translucent.
Toast the Rice
Add the rice and toast it for a couple of minutes, stirring constantly. Pour in the white wine and let it evaporate.
Cook the Risotto
Add the saffron and begin cooking by gradually adding hot vegetable broth, one ladle at a time, stirring frequently.
Halfway through cooking, add the celery (peeled and cut into small pieces). Continue adding broth until the rice is creamy and cooked al dente. Season with salt and pepper.
Prepare the Salami
Cut the fresh salami into thick slices (about 2 cm). Brown them lightly in a pan with a little oil for about 1 minute per side.
Finish the Risotto
Remove the risotto from the heat and stir in the butter and grated Parmigiano-Reggiano until creamy.
Serve
Serve the risotto hot, placing it over a slice of browned salami. Optionally drizzle with warm cooking juices for extra flavor.