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KRÄUTERRISOTTO mit SALAMI
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Risotto with Herbs and Salami |
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1 tbsp. olive oil
1 tbsp. butter
1 shallot
1 clove of garlic
300 g risotto rice
150 ml white wine (dry)
1 l beef stock
250 g salami
1/2 bunch parsley
1/2 bunch basil
1 tsp. rosemary (dried)
2 tbsp. cold butter
5 tbps. Parmesan cheese (grated)
salt and pepper |
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Heat olive oil and butter in a saucepan. Chop shallots and garlic finely
and sauté them.
Add rice and sauté stirring until it is translucent. Douse white wine,
bring to a boil and then add some soup and overcook them. Gradually pour
in more soup and let it boil again and again, about 20 minutes.
Heat oven to 200 °. Cover baking sheet with baking paper. Cut salami
into thick slices, place on the baking sheet in the oven and fry them
about 10 minutes until crispy. Turn over after half the time.
Chop herbs finely and mix them with butter and Parmesan into the risotto.
Season with salt and pepper.
Serve risotto with salami slices on top. |
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