Risotto with salami

Polish noodles

• 300 GRAM RISOTTO RICE
• 4 CUPS CHICKEN BROTH
• 1 RED SWEET PEPPER, cut in strips
• 1 CUP WHITE WINE
• 200 GRAM SALAMI, cubed
• 150 GRAM FRENCH BEANS, cleaned, halved and cooked
• 3 TOMATOES, cubed
• 15 OLIVES, halved
• 6 TBSP OLIVE OIL
• 3 TBSP BUTTER

• 750 GRAM POTATOES, peeled
• 2 TBSP FLOUR
• 2 TBSP BUTTER
• 1 ONION, sliced

Stir fry the sweet pepper and the salami 5 minutes in olive oil. Add the rice and stir fry 3 minutes more. Add the wine and half of the chicken broth. Bring to the boil and simmer without lid until almost all fluid has been absorbed. Stir frequently. Add the remaining chicken broth and simmer for a total of 25 minutes, keep stirring. Add the tomatoes, the beans, the butter and the olives and pepper and salt to taste and stir well.

Cook one quarter of the potatoes and grate these; grate the remaining potatoes uncooked. Mix the cooked and uncooked potatoes together with the flour and the butter and pepper and salt to taste. Form small balls. Bring a large pan of water to the boil and cook the balls ten minutes. In the meantime, fry the onion five minutes. Serve the noodles with the fried onion.