This isn't your average, bland rice dish. We’ve taken the earthy, deep flavours of forest mushrooms and kicked them up a notch with our award-winning salami. Whether you go for the subtle richness of our Pork and Black Truffle or the classic punch of the Pork, Fennel & Garlic, the salami fat renders down into the rice, creating a depth of flavour that’ll make you want to cancel all your Sunday plans.

It’s rich, it’s savoury, and it’s unapologetically indulgent. Just the way a weekend should be.

The Lineup (Serves 4 hungry humans)

  • 150g salami – We recommend the Pork & Black Truffle for an extra earthy hit, or Calabrese if you want a cheeky bit of heat. Slice it into batons or small dice.

  • 300g Arborio Rice – Don’t swap this for long grain; we need that starch for the creamy "goo."

  • 400g Mixed Mushrooms – Swiss Brown, Portobello, or even some dried Porcini if you’re feeling fancy.

  • 1.2L Vegetable or Chicken Stock – Keep it simmering in a separate pot. Warm stock = happy rice.

  • 1 Large Shallot (or small onion), finely diced.

  • 2 Garlic Cloves, minced (because we don't do things by halves).

  • 100ml Dry White Wine – A splash for the pan, a splash for the cook.

  • 50g Butter & 50g Grated Parmesan.

  • Fresh Thyme & a squeeze of lemon to brighten things up.

The Method

1. Crisp Up the Goods

Heat a splash of olive oil in a large, heavy-based pan. Toss in your Goose on the Loose Salami and fry until the edges are crispy and the oils have started to bleed into the pan. That red oil? That’s liquid gold. Scoop the salami out and set aside, but keep that oil in the pan.

2. Sauté the Earthiness

In that same flavour-packed oil, throw in your mushrooms. Cook them high and fast until they’re golden and have released all their liquid. Toss in the shallots and garlic for the last minute until they’re soft and smelling like heaven.

3. Toast the Rice

Add the Arborio rice to the pan. Stir it for 2 minutes until the edges of the grains look slightly translucent. This "toasting" locks in the flavour. Deglaze the pan with your white wine, scraping up all those tasty bits of salami and mushroom from the bottom.

4. The Slow Stir

Now, the therapeutic part. Add your warm stock one ladle at a time. Stir frequently—this is what coaxes the starch out of the rice to make it creamy. Wait until the liquid is almost absorbed before adding the next ladle.

5. The Grand Finale

When the rice is al dente (soft with a tiny bit of bite), stir the crispy salami back in. Turn off the heat and beat in the butter, Parmesan, and fresh thyme. Cover it with a lid for 2 minutes—this is the secret to a perfect "mantecatura" (the Italian way of saying "making it silky as heck").

Serve It Up

Bowl it up, top with an extra grating of Parmesan and a crack of black pepper.

Pro Tip: If you used our Chilli Bomb Salami, pair this with a cold, crisp lager. If you went for the Truffle, a heavy-bodied Shiraz is your best friend.

Now, go find a couch, a blanket, and enjoy the silence. You’ve earned it.