It is a typical Lombard dish. The origin of the "risotto con pasata di salame" goes back to the slaughter of the pig in the farmhouses. The women of the time, as soon as the paste was ready to bagg the salami, took advantage of some of the pasta to prepare food for the men who were engaged with the slaughter. The fresh paste of the salami is obtained by grinding noble cuts of pork meat, adding salt, aromas and spices.
If you have the opportunity to visit the village of Morimondo, you can taste this delicious risotto at Trattoria San Bernardo.
• 300 gr. of Carnaroli Rice;
• 200 gr. of fresh salami pasta;
• half onion;
• 50 gr. of butter;
• Three tablespoons of oil;
• A glass of red wine, preferably the Bonarda;
• 50 gr. of grated Parmesan cheese;
• Salt, pepper and broth as needed.