Risotto Confetti

Simmer broth in a large saucepan; keep it warm over low heat.

Sauté salami over medium heat in 1 Tbsp. butter in a heavy 5–6 quart pan until edges are crispy and brown, about 5 minutes. Using a slotted spoon, transfer salami to a plate, reserving drippings in pan. Sauté onion in same pan with 1 Tbsp. butter; stirring often, cook until onion is soft and translucent, about 5 minutes. Stir in rice; cook 1–2 minutes to coat grains with drippings.

Add wine. Simmer, stirring constantly with a wooden spoon until liquid is absorbed, about 2 minutes. Stir in 1 cup broth and simmer until it’s completely absorbed. Continue adding broth 1 cup at a time, stirring constantly. Add more broth only after previous addition is absorbed, until a total of 5 cups have been added. Then start adding broth in 1/2 cup increments.

Taste rice after cooking it for 20 minutes; continue cooking until rice is firm but not chalky in the center. Add frozen peas with final 1/2 cup of broth; stir until broth is absorbed. Remove risotto from heat.

Stir in reserved salami, remaining 1 Tbsp. butter, cheese, tomatoes, and parsley; season with salt and red pepper flakes. Rest risotto for 1–2 minutes, covered, to allow grains to continue absorbing liquid.