Red wine risotto with salami

This is not the most elegant looking dish, let me just start by saying that. When using red wine, it gets a much less delicate color than your normal risotto. But, it gives a different flavor profile and different depth to the risotto that the dryer white wine.

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You also need to keep in mind which vegetables, cheese and meats to use. While a white wine risotto fite well with seafood, a red wine risotto can easily handle some heavier and fattier meats, such as stronger salamis or cured meats.

 

 

 

 

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For this dish, I have cooked salami and serrano ham in the oven to crispen up. These I use as topping to finish the dish. This adds some great texture to what would else be a soft dish.

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Recipe:
200 grams Arborio (risotto rice)
1 Vegetable stock cube
500 ml Water (boiled)
150 ml Red wine
1/2 Red onion
Good salami in very thin slices
Serrano ham
Beer salami (small salamis)
75 grams Well aged cheddar cheese
Oil and butter for cooking, about 2 tbsp of each

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Check the packaging for instructions on the rice, but for this recipe I used 500 ml vegetable stock and 150-200 ml red wine and 200 grams of rice. This is scaled for 2 people.

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In a good cast iron pot (like a Le Creuset or similar), melt the butter and oil on medium heat. Chop the onion into small bits and add to the pot. Let it cook for a a few minutes until glossy. Chop and add the beer salami. Add the rice and let it cook in the fat for a few minutes before starting to add the stock a little at the time. Let the liquid absorb properly before adding more.

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Tip:
Most of the rice packages will say that you can add all the liquid at once and that it will take 15-20 minutes to cook. I find that everytime I try this, no matter which brand, it turns to porridge rather than a nice risotto. So I do not recommend doing so. The way described in the recipe takes longer and is a bit more effort, but the end result is much better, and you have much more control on the cooking process.

Red wine risotto_IMG_0049Put the salami and serrano ham on a baking tray, turn the oven to 200 degrees. Put them on when you have approximately 10 minutes left of the cooking time for the risotto. Add the red wine alternately with the stock. At the end of the process, check the texture of the rice. You don’t have to use all the liquid if you like the rice a little chalky. Once you have reached the consistency you like, grate the cheese finely and add the majority to the risotto. Mix it all well, take the salami and serrano out of the oven and start plating up. Add the risotto to the plate. Garnsh with the rest of the cheese and finish with the salami and serrano. If it is properly crispy, you can break in into smaller bits.

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Red wine risotto_IMG_0019Enjoy with a good bottle of Italian red wine. I served the dish with a good Amarone. It has the heaviness, debt and complexity needed for this type of dish.

 

 

 

 

 

 

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