I’ve sung the praises many times before of Jamie Oliver’s “5 Ingredients” cookbook that my brother gifted me. I wasn’t expecting that it’d be super useful in this year of Dutch ovens. After all, how many things could you make in a Dutch oven with so few ingredients?
I should have known better than to doubt. It turns out, there’s plenty enough.
What caught my eye this week was his salami risotto.
Not just because I love salami and was looking for something without a lot of work. But also because I just needed two ingredients of the 5 (technically 8, because there’s also pantry items salt, pepper, and olive oil that I always have on hand) to make this meal happen.
With the salami and arborio rice acquired, I was ready to go.
I added more salami than called for, and probably same for the Parmesan and sour cream so it’s not quite as healthy as Jamie Oliver would like but meh. I also replaced the mascarpone with sour cream because I had it on hand and it wasn’t worth buying a tub of mascarpone for just one heaping tablespoon. It worked fine, and of course, it’s easy to boot.
Delightfully, even the chopping is easy, as it’s just cutting onions into wedges. I still cried, but it was short.
A short time on the stove-top later, the mix went into the oven and I didn’t think about it again until it was ready to eat. Ah-mazing.
Here’s what I did:
- 3 oz. salami
- 2 onions, wedged
- 300 g. arborio rice
- 1 heaping T. sour cream
- ⅓ to ½ c. grated Parmesan
- ~2 T. olive oil
- Salt and pepper, to taste
- 1.2 L. boiling water
Heat the oven to 350 degrees. Heat the Dutch oven on high heat on the stove top.
Cook the onions on high heat for 3 to 5 minutes until browning. Add the oil, salami, salt and pepper, and arborio rice and cook for a minute more. Add the water, sour cream, and cheese.
Stir to combine, and then carefully place in the oven, uncovered.
Bake the risotto for 40 minutes. Add more olive oil, stir to combine, and then enjoy!