Risotto with Morimondo salami paste is a dish that encapsulates the gastronomic traditions of Lombardy and the authentic fragrance of farmsteads. Rooted in the centuries-old practice of pig slaughtering, this risotto tells a story of conviviality and genuine flavors.
At a time when every part of the animal was used wisely, the women of the farmsteads, as soon as the mixture for bagging the salami was ready, found inspiration to create a hearty and rich dish to serve to the men busy at work. The fresh salami mixture, composed of noble cuts of pork, enriched with salt, herbs and spices, gives this risotto an unmistakable, enveloping flavor.
If you find yourself in the charming village of Morimondo, do not miss the opportunity to savor this delicacy at Trattoria San Bernardo, where the local culinary tradition comes to life in an unforgettable gastronomic experience.
Ingredients
300 gr. of Carnaroli rice
200 gr. of fresh salami paste
half an onion
50 gr. of butter
three tablespoons of oil
a glass of red wine, preferably Bonarda
50 gr. of grated parmesan cheese
salt, pepper and enough broth
Method
Let it cook about 15-20 minutes on very moderate heat, going to add the broth every now and then. When the cooking is finished, on a fire, add the grated cheese and the remaining butter. Amalgamiamo the whole thing and let it freeze for about 5 minutes.
