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Risotto Confetti
(Cuisine at home, October 2003, Issue 41, p. 29)
Makes: 8 Cups Total Time: 35 Minutes Rating: Intermediate
For the Quick Stock—
Combine:
5 cans (14 oz. each) low-sodium chicken broth, chilled, with fat skimmed off
3 medium onions, unpeeled, coarsely chopped
1 large stalk celery with leaves, coarsely chopped
1/2 large carrot, coarsely chopped
2 sprigs flat-leaf parsley
1 large clove garlic, crushed
1/4 t. dried basil
For the Risotto Confetti—
Saute in 1 T. Unsalted Butter:
4 oz. hard salami, cut into 1/4"-wide strips
Heat:
6–7 cups Quick Stock
Melt, then Add:
1 T. unsalted butter
1 cup onion, minced
Stir in:
2 cups imported Arborio rice
Add:
1/3 cup dry white wine
Stir in Stock. Off Heat, Finish with:
10 oz. frozen peas
1 T. unsalted butter
1 cup Parmigiano-Reggiano cheese, grated
Salt and crushed red pepper flakes to taste
Sauteed salami
1 cup cherry tomatoes, quartered
2 T. minced flat-leaf parsley
Combine all ingredients for stock and bring to a boil in a large saucepan. Lower heat so the broth bubbles slowly; cover tightly and cook 30 minutes. Strain the stock.
Saute salami for risotto confetti in butter in a heavy 5–6 quart pan. Transfer to a plate, reserving drippings in the pan. Using the pan the salami was sauteed in, add just 1 T. butter to saute the onion.
Heat stock to a gentle simmer.
Melt 1 T. butter over medium heat, for risotto, in the pan you used to saute the salami. Add onion; cook until clear but not brown.
Stir in rice and saute until rice edges become transparent, about 3 minutes.
Add wine, stirring until absorbed, less than 1 minute.
Stir in the heated stock 1 cup at a time. Each cup must be absorbed before the next is added. Add frozen peas with final 1/2 cup of stock.
Off heat, stir in butter, cheese, and seasonings. Then add the salami,tomatoes, and parsley, stirring gently.
Nutrition Information (Per 1 cup):
584 calories 47% calories from fat 12g total fat 56g carb. 512mg sodium 2g fiber
