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Lunch / Dinner

Risotto Confetti

Farm women in Italy say risotto welcomes just about anything from the pantry or garden. Our Risotto Confetti recipe is full of rich chicken flavor—the add salami and peas balances out the creamy texture.

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Risotto is creamy—never absorbs the final flavorings. soupy or dry. It should have flow and movement, yet enough substance to mound on a spoon.


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.

Sauté salami strips until the edges are lightly browned.

Sauté salami strips until the edges are lightly browned.

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