Red Risotto

• 1 12 cups arborio rice
• 4 cups vegetable stock or 4 cups chicken stock
• 2 tablespoons olive oil
• 12 teaspoon white pepper
• 12 cup red wine (i used chianti)
• 2 garlic cloves
• 12 cup sliced shallot
• 1 cup salami (i used trader joe's chianti salami)
• 12 cup marinated artichoke hearts
• 12 cup port du salut cheese (cubed)

1. Saute sliced garlic cloves, shallots and arborio rice in olive oil on medium heat until the rice begins to become translucent and the garlic and shallots soft -- about seven minutes.
2. Add the red wine and stir, allowing the rice to absorb most of the wine.
3. Begin adding stock 1 cup at a time, stirring and allowing the rice to absorb the liquid before adding more stock.
4. Add sliced salami (it's important to use a rather dense, rustic salami since it will soften from the heat).
5. Add artichoke hearts and white pepper.
6. Just before serving, stir in port salut (or another soft, mild cheese if not available).

arborio rice, vegetable stock, olive oil, white pepper, red wine, garlic, shallot, salami, hearts, port

Taken from www.food.com/recipe/red-risotto-206604 (may not work)