Last night I made a yummy warming pot of chicken & salami risotto!
It's so easy! Risotto (or Arborio) rice, boiled in vegetable stock, and continuosly stirred for 30 minutes until 80% cooked. I then added chunks of salami and Sunday's left-over roasted chicken. Then at 95% cooked, a big handful of finely grated cheddar goes in. Just keep stirring til fully cooked, and serve in bowls with grated parmasan on top, and eat immediately with a side dish of garlic bread.
Yummy & warming on these chilly Autumn/Fall days. The only "hard" part is the constant 30 minute stirring, but it's worth it! xxx