ItalianUmbrian
Herb Risotto with Ciauscolo
by Gambero Rosso · 452K subscribers on YouTube
A fragrant risotto made with a medley of wild herbs from the garden, topped with slices of ciauscolo (a spreadable Umbrian salami). The herbs are added raw to preserve their flavor, and the dish is finished with a touch of anchovy and olives.
- Cook
- 45 min
- Difficulty
- medium
Ingredients
12 items- Carnaroli Riceas needed
- Buttera knob
- Brothgenerous amount
- Erbe Selvatiche Mistecrispigni, tarassaco, malva, piantaggine
- Garlic1 clove, minced
- 3 pcsAnchovies in Oil
- 2 tspTaggiasca Olivesor to taste
- Peperoncino in Scagliea pinch
- Extra Virgin Olive Oila drizzle
- Coarse Salta pinch
- Dry White Winea splash
- 5 pcsCiauscoloslices, rind removed
Method
- In a pot, melt a knob of butter and toast the rice, stirring until it becomes translucent.
- Add a generous amount of hot broth to the rice, stir, and cook over medium heat.
- In a bowl, combine the mixed wild herbs (crispigni, tarassaco, malva, piantaggine), minced garlic, anchovies, Taggiasca olives, chili flakes, olive oil, salt, and a splash of white wine. Mix well.
- Spread the herb mixture evenly on top of the risotto. Add more broth around the edges, cover, and cook until the rice is al dente, stirring occasionally and adding broth as needed.
- When the risotto is almost ready, place slices of ciauscolo (without the rind) on top of the herb layer. Add one last ladle of broth around and cook for a few more minutes.
- Remove from heat, check seasoning, and serve immediately.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
