Risotto is great because any leftovers you have can be turned into arancini. This simple recipe only takes about 20 minutes and features soppressata. It’s a nice addition to the flavor of saffron. I would actually prefer to use ‘nduja in this dish but it can be difficult to find! If you can find it, I would use ‘nduja in place of the soppressata. This recipe serves dinner for 2 and is best served with a glass of white wine or prosecco. Enjoy!
- 1 cup arborio rice
- 18 oz water
- 8 oz saffron water (steep 2 tablespoons of saffron in boiling water for 20 minutes)
- 1/4 onion, chopped
- Splash of dry white wine
- 1/4 cup grated Parmigiano-Reggiano
- 3/4 stick of unsalted butter
- Soppressata as needed, sliced into thin strips or ‘Nduja
- Salt to taste
- Olive oil as needed
- In a deep pan or dutch oven, saute onions in olive oil until translucent.
- Add rice and stir to coat completely in oil.
- Next, add wine and stir until it is absorbed.
- Add a 1/2 cup of water and saffron water at a time and stir until it is completely absorbed and rice has taken on the pale yellow color of saffron (total about 20 minutes).
- Add butter, grated Parmigiano and salt to taste, stir until completely incorporated.
- Stir in soppressata or ‘nduja. Serve warm.