RISOTTO WITH TALEGGIO AND SALAME

Preparation Method :

• Melt half the butter in a large pan and fry the onion gently in with the salame until the onion is translucent but not browned.
• Add the rice, then stir with the other ingredients until it is crackling hot.
• Add the white wine and allow it to evaporate for atleast 2 minutes, stir it, then add 3 ladlefuls of stock and stir it again until the stock has been absorbed.
• Lower the heat and then add another 2 ladlefuls of stock and stir again until the rice has had the time to absorb the liquid.
• Continue in this way until the rice is tender but still firm to the bite.
• Remove the pan from the heat and add the Taleggio and the remaining butter. Stir and taste, adding seasoning as required, bearing in mind that Salame is quite peppery and salty.
• Stir in one final ladle of hot stock and cover. Leave to rest for about 5 minutes, then transfer onto a warmed serving dish or individual plates and eat immediately.