One of the best things about the summer is the various festivals and food markets you find popping up all over the place. In and around Bristol they appear weekly, it’s amazing! There are several stalls you can always expect to see at these local markets; gourmet salami, olives, oils and cheese, and I’m not complaining because I love all of these. There are also always gallons and gallons of golden refreshing cider to be drunk, which makes them all the more enjoyable. The last market we stumbled across was at Bristol Harbourside Festival, and we must have spent about twenty minutes at the salami stand deciding which variety to buy. Eventually we chose a wonderful goat salami, which is the main ingredient in this dish. It was absolutely delicious and gave this risotto such an oomph of flavour. I then had to pay homage to the festival that this salami came from by using cider in place of wine and it was a match made in heaven. Do try and hunt down some goat salami if you can (I am sure there are several on-line stockists), but if it is really hard to find then use any other salami and perhaps a small addition of goats cheese to spouse the flavour.
– 1 tbsp olive oil
– 1 red onion – finely sliced
– 1 clove garlic – crushed
– 1 mild chilli – finely chopped
– 150g good quality goat salami (if you can’t find goat then just use some other salami) – chopped into small chunks
– 200g Selection of mushrooms (I managed to find a well-priced jar of mixed wild mushrooms)
– 250g risotto rice
– 200ml cider
– 1 tbsp cider vinegar
– 2 pints chicken stock – you may not need it all but it’s good to have it there.
– ½ courgette – grated
– 1 tsp thyme
Heat the olive oil in a large non-stick saucepan and fry the onion until softened.
Add the salami, chilli and garlic and stir for 4 minutes, or until the juices have ran out of the salami and it is starting to look crispy
Add the rice, mushrooms, and the courgette stir until well coated in the mixture
Pour in the cider and stir until this has been absorbed and then add a ladle of the chicken stock.
Continue to stir the risotto and add the stock in batches once it has been mostly absorbed.
This could take you 20 minutes or so, until the rice has softened but still have a very slight crunch
Once the rice is the right consistency, season to taste and stir in the thyme before serving hot.