This is what I like to call an un-recipe. It’s a flexible way to make a cozy mushroom risotto with crispy salami — no exact measurements needed, just a feel for the process. Perfect for weeknight dinners or when you want a comforting plate with earthy mushrooms and savory salami.

What You’ll Need:

• Arborio Rice
• Chicken Stock
• Mushrooms
• Onions
• Garlic Powder
• Onion Powder
• Parmesan Cheese
• Butter
• Olli Salami (misfits)
• Salt/Pepper

How I Cooked It (Step-by-Step)

1. Heat a splash of oil in the bottom of a large pot or deep pan.
2. Dice some of the salami and fry it until crispy and then remove it from the pan.
3. Add diced onions and sliced mushrooms to the pan. Once they are cooked down quite a bit add the arborio rice to the pan and mix it all together. (feel free to add a splash of white wine here if you’re into that sort of thing)
4. Add chicken stock* by the ladle-full and stir constantly. This takes a while!
5. Taste the rice periodically for flavor and texture. Remember to season along the way (salt & pepper). I also added some garlic powder and onion powder.
6. When the rice is nearly finished and the stock is mostly absorbed, add a pad of butter in and grate some fresh parmesan cheese. Mix it all together well.
7.  When you serve the risotto, add a fresh grating of parmesan and top the dish with the fried salami. Enjoy! 

*We used homemade chicken stock from leftover bones from Butcherbox, but store bought is totally fine of course!