Baked Salami And Tomato Risotto

• 2 tablespoons olive oil
• 3 1/2 ounces salami sliced
• 1 onion chopped
• 2 cloves garlic minced
• 3 3/4 ounces arborio rice
• 1/2 cup white wine
• 13 1/2 ounces diced tomatoes
• 1/2 cup chicken stock
• 1/2 pound plum tomatoes baby
• 1 1/2 ounces pitted black olives
• 1 ounce Parmesan cheese grated
• 1/4 cup fresh parsley
• 3 leaves

1. Preheat oven to 350u0b0F.
2. Heat olive oil in a large oven proof pan or skillet. Saute salami, onion and garlic for 2-3 mins. Add Arborio rice, stirring until well coated in oil. Add white wine. Simmer for 2-3 mins, until all liquid evaporates. Add diced tomatoes, chicken stock and 1/2 cup water. Bring to boil, cover and transfer to oven for 15 mins.
3. Add baby plum tomatoes, black olives, Parmesan and chopped parsley. Cover and set aside for 10 mins. Serve garnished with reserved parsley.

olive oil, onion, garlic, arborio rice, white wine, tomatoes, chicken stock, tomatoes, black olives, parmesan cheese, fresh parsley, leaves

Taken from www.yummly.com/recipe/Baked-Salami-and-Tomato-Risotto-1406789 (may not work)