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Italian Risotto with Salami and Borlotti Beans

This hearty Italian risotto, featuring salami and borlotti beans, is a comforting dish that embraces the essence of rustic Italian cooking. Originating from Northern Italy, risotto is a staple that showcases the region's love for creamy rice dishes. The combination of savory salami and tender beans creates a rich flavor profile, while the creamy texture of the arborio rice provides a satisfying mouthfeel. Traditionally, this dish is enjoyed during family gatherings or as a cozy meal on chilly evenings, highlighting the communal spirit of Italian dining. Serve this risotto with a sprinkle of Parmigiano Reggiano for an extra layer of richness, and savor each bite that transports you to the heart of Italy.

Main | Italian | Risotto | Meat Dish | Pot | Saucepan | Borlotti Bean | Parmesan | Rice | Salami | Sautéing | Simmering | Comfort Food | Cozy Evening | Family Gathering
Time to complete

Prep

10min

Cook

50min

Wait

5min

Total

1h 5min

Ingredients (Makes 4 portions)

Legumes

  • ¾ cup (150 g) borlotti beans, soaked overnight

Broth

  • 4 cups (1 L) chicken or vegetable stock

Vegetables

  • 1 large onion, halved and thinly sliced

Aromatics

  • 1 garlic clove, crushed

Fats

  • 2 tablespoons (30 ml) extra-virgin olive oil

Meat

  • ⅓ to ½ pound (150 to 225 g) salami, skin removed and coarsely chopped

Grains

  • 1½ cups (300 g) Italian short-grain rice (such as arborio, vialone nano, or carnaroli)

Wine

  • ½ cup (120 ml) dry white wine

Seasoning

  • sea salt and freshly ground black pepper

Cheese

  • 2 tablespoons (30 g) freshly grated Parmigiano Reggiano cheese, or more to taste
Nutrition Information (per 100g)
  • Calories: 155
  • Fat: 6
  • Protein: 8
  • Carbohydrates: 20
  • Fiber: 3
Directions

Prepare the Beans

  • 1. In a saucepan, combine the soaked borlotti beans with 2½ cups (600 ml) of water. Bring to a gentle simmer, cover, and cook for about 40 minutes until tender. Add more boiling water if necessary to prevent scorching. Once done, set aside without draining.

Prepare the Stock

  • 2. In a separate pot, bring the chicken or vegetable stock to a gentle simmer and keep it warm.

Sauté Aromatics

  • 3. In a large heavy-duty saucepan, heat the olive oil over medium-low heat. Add the sliced onion and crushed garlic, cooking until soft and translucent.

Cook the Salami and Rice

  • 4. Add the chopped salami and rice to the pan, stirring occasionally for about 5 minutes until the salami is softened and the rice is well coated.

Deglaze with Wine

  • 5. Pour in the white wine, increase the heat slightly, and cook until the wine is absorbed by the rice.

Combine Beans and Stock

  • 6. Stir in the beans with their cooking liquid. Add a ladle of the warm stock, stirring gently. Continue adding stock gradually, stirring frequently, until the rice is al dente and creamy.

Finish and Serve

  • 7. Once cooked, remove the risotto from heat. Season with salt and pepper, then stir in the grated Parmigiano Reggiano. Cover and let rest for 5 minutes before serving, optionally garnishing with extra cheese.
Cookix's Secrets

Cooking Tips

  • Use high-quality salami for the best flavor.

Flavor Enhancements

  • Add a pinch of red pepper flakes for a spicy kick.

Healthier Options

  • Substitute salami with turkey or chicken sausage for a lighter dish.

Seasonal Tweaks

  • Incorporate seasonal vegetables such as peas or asparagus during spring.

Serving Tips

  • Serve immediately for a creamy texture; risotto can thicken as it cools.