Salami & Salsiccia Risotto

• risotto rice (Arborio or Carnaroli)400 g
• high-quality salsiccia sausage250 g
• salami150 g
• meat broth1.5 l
• beer (lager or pale ale)250 ml
• yellow onion1 st
• grated parmesan cheese250 ml
• butter70 g
• fresh sage leaves5 st
• salt0 to taste
• freshly ground black pepper0 to taste

METHOD

1. 01Finely chop the onion. Remove the casings from the salsiccia and crumble the meat. Dice the salami.
2. 02In a saucepan, bring the meat broth to a gentle simmer and keep it warm over low heat.
3. 03In a large, heavy-bottomed pot or Dutch oven, melt half of the butter over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
4. 04Add the crumbled salsiccia and diced salami to the pot. Cook, breaking up the sausage with a spoon, until browned and cooked through.
5. 05Stir in the risotto rice and toast for 1-2 minutes, coating each grain with the fat, until the edges of the rice are translucent.
6. 06Pour in the beer to deglaze the pan, scraping up any browned bits from the bottom. Allow the alcohol to cook off completely.
7. 07Begin adding the warm broth, one ladleful at a time, stirring frequently. Wait until the liquid is almost completely absorbed before adding the next ladleful.
8. 08Continue this process for about 18-20 minutes, stirring often, until the rice is al dente (creamy but still with a slight bite in the center).
9. 09While the risotto cooks, melt the remaining butter in a small skillet with the sage leaves until fragrant.
10. 10Remove the risotto from the heat. Stir in the grated parmesan cheese and the sage-infused butter. Season generously with salt and freshly ground black pepper.
11. 11Let the risotto rest for two minutes to allow the flavors to meld. Serve immediately.