Pastrami Risotto

Ingredients

Olive oil

2 tablespoons

Onion

1 medium, finely chopped

Garlic

2 cloves, minced

Pastrami

8 ounces, sliced and chopped

Arborio rice

1 cup

White wine

1/2 cup

Chicken broth

4 cups, kept warm

Butter

2 tablespoons

Parmesan cheese

1/2 cup, grated

Salt

to taste

Pepper

to taste

Instructions

1. In a large pan, heat the olive oil over medium heat.
2. Add the finely chopped onion and minced garlic. Sauté until the onion is soft and translucent, about 5 minutes.
3. Stir in the chopped pastrami and cook until it begins to brown, approximately 5 minutes.
4. Add the Arborio rice to the pan, stirring to coat the grains with the oil. Cook for about 2 minutes, allowing the rice to toast slightly.
5. Pour in the white wine, stirring continuously until it is fully absorbed by the rice.
6. Gradually add the warm chicken broth, one cup at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding more broth. This process should take about 20-25 minutes, until the rice is creamy and al dente.
7. Once all the broth has been absorbed and the rice is tender, remove the pan from heat. Stir in the butter and grated Parmesan cheese until melted and creamy.
8. Season with salt and pepper to taste. Serve hot, garnished with additional Parmesan cheese if desired.