Risotto with Calabrese Salami and Mushrooms

Risotto with Calabrese Salami and Mushrooms

Risotto with COLUMBUS® Calabrese Salami and Mushrooms looks and smells as delicious as it tastes. Elevating a classic mushroom risotto recipe with COLUMBUS® Calabrese Salami means added flavors of crushed red pepper and red bell peppers with a spicy finish. Grated Parmesan cheese provides the perfect complement to ensure this dish delivers on creamy, rich goodness.

2 Servings
prep time
Prep Time 10 minutes
cook time
Cook Time 30 minutes
total time
Total Time 40 minutes


  • 1/2

    COLUMBUS® Calabrese Salami

  • 1

    small onion, chopped

  • 1 cup

    chopped celery

  • 4 ounces

    cremini mushrooms, sliced

  • 3/4 cups

    arborio rice

  • 1/2 cups

    dry white wine

  • 2 1/2 cups

    chicken broth, heated

  • 1/3 cups

    grated Parmesan cheese

  • 2 tablespoons

    chopped Italian parsley

  • Salt and pepper, to taste

  • Additional grated Parmesan cheese and chopped Italian parsley for serving


  1. In large saucepan over medium-high heat cook salami 2 to 3 minutes, or until fat is rendered and salami is crisp. Remove from pan with slotted spoon.

  2. To same pan add onion and celery. Cook 3 to 5 minutes, stirring to soften. Add mushrooms, cook 2 to 3 minutes. Stir in rice. Add wine; heat to boiling. Cook 1 to 2 minutes, or until wine is reduced by half.

  3. Add 1/2 cup heated broth; cook, stirring until broth is absorbed.  Adding ½ cup broth at a time, continue cooking and stirring 20 to 25 minutes until broth has been added and absorbed. When done, rice should be just cooked and slightly chewy.

  4. Stir in salami, cheese and parsley. Season to taste with salt and pepper. Divide between bowls and top with additional cheese and parsley.