Pastrami Risotto

Ingredients

• Salt and pepper - To taste
• Butter - 2 tablespoons
• Parmesan cheese - 1/2 cup, grated
• Chicken broth - 4 cups
• White wine - 1/2 cup
• Arborio rice - 1 cup
• Pastrami - 200 grams, thinly sliced
• Garlic - 2 cloves, minced
• Onion - 1, finely chopped
• Olive oil - 2 tablespoons

Instructions

1. Heat the olive oil in a large pan over medium heat.
2. Add the onion and garlic and cook until the onion is soft, about 5 minutes.
3. Add the pastrami and cook until it starts to brown, about 5 minutes.
4. Add the rice and stir to coat in the oil. Cook for 2 minutes.
5. Add the wine and stir until it is absorbed by the rice.
6. Add the chicken broth, one cup at a time, stirring constantly and waiting for each addition to be absorbed before adding the next.
7. When all the broth has been absorbed and the rice is tender, stir in the Parmesan cheese and butter.
8. Season with salt and pepper to taste.
9. Serve the risotto hot, garnished with extra Parmesan cheese if desired.