" Red" Risotto

10 ingredients
6 steps

Ingredients

  • 1 12 cups arborio rice
  • 4 cups vegetable stock or 4 cups chicken stock
  • 2 tablespoons olive oil
  • 12 teaspoon white pepper
  • 12 cup red wine (i used chianti)
  • 2 garlic cloves
  • 12 cup sliced shallot
  • 1 cup salami (i used trader joe's chianti salami)
  • 12 cup marinated artichoke hearts
  • 12 cup port du salut cheese (cubed)

Directions

  1. 1
    Saute sliced garlic cloves, shallots and arborio rice in olive oil on medium heat until the rice begins to become translucent and the garlic and shallots soft -- about seven minutes.
  2. 2
    Add the red wine and stir, allowing the rice to absorb most of the wine.
  3. 3
    Begin adding stock 1 cup at a time, stirring and allowing the rice to absorb the liquid before adding more stock.
  4. 4
    Add sliced salami (it's important to use a rather dense, rustic salami since it will soften from the heat).
  5. 5
    Add artichoke hearts and white pepper.
  6. 6
    Just before serving, stir in port salut (or another soft, mild cheese if not available).

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