Salami and Corn Brown Rice Risotto

I love salami. And corn. And risotto. Together they make a ridiculously easy and amazingly wonderful comfort food. Or just everyday food. But this is the kind of food that gets deep down into your soul and warms you to the tips of your toes. It is yum, yum, yum!

I actually got the inspiration for this from a salami and corn soup that I make (the recipe for that has yet to make it onto the blog). However, my little man is not so keen on soup. But he does love a good risotto! And so, this deliciousness was born!

I am no longer using white rice in my cooking, so I do all my risottos with brown rice now. However, brown rice takes much longer to cook than regular arborio rice. If you’re not fussed with the type of rice but would like to have dinner done more quickly, just use arborio. I will list cooking time for arborio in the method as well. 🙂

Salami and Corn Brown Rice Risotto

Ingredients:

150g-200g salami (200g!!!); roughly chopped – preferably good quality stuff, with no sulphites or nitrates

1 onion, peeled and halved

2 small or 1 fat clove of garlic, peeled

2cm piece of fresh turmeric (optional)

50g coconut oil

20g ACV plus 80g water (or 100g white wine)

400g brown rice (or arborio rice) – I use medium grain brown rice

1100g water

1 heaped tablespoon of TM stock paste

kernels from 2 or 3 cobs of corn

Method:

1) Put salami in TM bowl. Chop for 2-10 seconds on speed 8. Chopping time will depend on how hard your salami is; the supermarket deli salami will take much less chopping time than that from a traditional salami maker, as the supermarket stuff is typically softer.

2) Add onion and garlic (and turmeric, if using). Chop for 2-3 seconds on speed 7.

3) Add coconut oil and cook for 2 minutes, 100 degrees, speed 1 with MC off.

4) Insert butterfly. Weigh in rice plus ACV and 80g of water (or white wine). Saute for 3 minutes (2 minutes if using arborio rice), 100 degrees, reverse, speed 1.5

5) Add water, stock paste and corn kernels. Cook for 45 minutes (17 minutes if using arborio rice), 100 degrees, reverse, speed 1.5

6) Once cooking has completed, pour into thermoserver or other serving bowl and allow to stand to thicken for approx 5 minutes.

Enjoy! This is yummy stuff! 🙂