Risotto with Salami Paste and Bonarda

I can suggest an Italian version of the risotto with salami paste and Bonarda, which is a red wine typically produced in Emilia-Romagna and Lombardy. Here’s what you need to make this rich and full-bodied dish:

Ingredients

• 320 g Carnaroli or Arborio rice
• 100 g salami paste
• 1/2 glass of Bonarda
• 1 small onion
• Meat or vegetable stock as needed
• 30 g butter
• 50 g grated Parmigiano
• Salt and pepper as needed
• Extra virgin olive oil

Preparation

1. Start by finely chopping the onion and sautéing it in a pot with a drizzle of extra virgin olive oil.
2. When the onion becomes translucent, add the rice and toast it for a few minutes over medium heat, stirring to prevent it from sticking.
3. Pour in the Bonarda and let the alcohol evaporate.
4. Continue cooking the rice by adding hot stock a little at a time, stirring constantly.
5. Halfway through cooking, add the salami paste to the rice and keep stirring.
6. When the rice is al dente, remove the pot from the heat and stir in the butter and grated Parmigiano. Adjust salt and pepper.
7. Let the risotto rest for a minute before serving it hot.

Interesting Facts

The risotto with salami paste is a dish that brings together intense and distinctive flavors. Salami paste is typical of Italy and can vary in texture and taste depending on the region of production. The Bonarda used in this recipe adds a winey note to the dish that pairs well with the bold flavors of the salami.

Don’t forget to pair this dish with a glass of Bonarda served at room temperature to enhance its flavors. Enjoy your meal!