4 oz. Margherita hard salami, about 12 slices, cut into matchsticks
2 T olive oil
4-6 cups low sodium chicken stock or broth
4 T olive oil or butter
1 cup onion, diced
2 cloves garlic, minced
1 ½ cups Arborio rice, rinsed and strained
½ cup white wine
½ cup shredded or grated Parmesan cheese
1 lb. asparagus, cut into pieces and simply steamed
Cook cut salami in large skillet over medium-high heat in 2 T olive oil until slightly crisped and warm.
Heat stock over medium heat in a saucepot until simmering.
Heat oil or butter over medium heat in a separate large saucepot.
Add onion and garlic to oil/butter and cook for 5-7 minutes or until onion is soft and translucent.
Add rice and cook for 2 minutes, stirring frequently. Pour in wine and stir until liquid is absorbed.
Begin adding about ½ cup of heated stock at a time, stirring until liquid has absorbed before adding additional stock. Continue adding stock and cooking until rice is tender, about 15 minutes, stirring consistently. You will only need enough stock to cook until desired consistency.
Fold Parmesan into risotto, adding more stock if needed to adjust consistency, and top with steamed asparagus, crisped salami and additional Parmesan if desired and serve hot!