Risotto from North to South: Brie, salami of Varzi and Sicilian syrah wine
Portata: First_course
Difficulty: Easy
Preparation time: 40 min
The Italy offers many varieties of food and products. In this simple dish I made a quick trip from Piedmont to Sicily. Obviously the type of salami and wine can change. The rough idea however is to leave a cream cheese and flavorful, a pretty strong sausage, and a wine with very fruity scents to create a nice contrast of flavors
Ingredients
- 300 g rice (or 2 handfuls of rice per person)
- 100 g salami of Varzi
- 100 g Brie
- 2 glasses of syrah
Instructions
- Cubed salami.
- Remove "crust" of diced Brie and the rest. I am well aware that the rind is edible, but since it is very difficult to melt, best to remove this part and use it as a garnish.
- Prepare the sauce in a pan, add the rice and toast for a few minutes
- Deglaze with abundant wine and continue to turn to absorb the wine to the rice.
- The rice should never dry out, so stretched out from time to time with vegetable stock.
- After about 10 minutes put about 2/3 of the cheese and turn up to melt it.
- After another 10 minutes add half of salami and mix.
- When cooked, stir with remaining cheese, a Pat of butter, a little parmesan and add the remaining half of salami.
- At this point you just have to eat
