"A creamy risotto with a bit of a kick,
great for those autumnal evenings.."

Serves 4 people

approx 2.2 litres chicken stock
4 tbsps extra virgin olive oil*
2 shallots, finely chopped
200g peas
200g spicy salami,* cut into small cubes
400g carnaroli rice*
100g butter
100g grated Parmesan*





The products marked with * are available from our online deli. Just click on the link for more details.


1) Bring the stock to the boil in a large saucepan.

2) Heat the olive oil along with 30g of butter in a heavy-bottomed pan, add the chopped shallot and gently cook over a low heat for a few minutes.

3) Add the peas and cook for another few minutes, then add the cubed spicy salami and cook for another 2-3 minutes to release some of the fat from the meat.

4) Add the rice to the pan and stir until all the grains are coated in fat. Start adding the stock a ladleful or two at a time, stirring the rice until it has absorbed the liquid before adding any more.

5) Season with salt and pepper. The risotto is ready when the rice is soft, but still al dente. This should take about 20 minutes.

6) Add the rest of the butter and the grated parmesan. Serve immediately.