Mastro® Porchetta with Rosemary


  • 1/4 cup (60 mL) Mastro® Olive Oil
  • 4 large shallots, finely chopped
  • 4 cloves garlic, minced
  • 2 tsp (10 mL) smoked paprika
  • 1/2 tsp (2 mL) each salt and pepper
  • 2 cups (500 mL) Arborio rice
  • 3/4 cup (175 mL) white wine
  • 4 cups (1 L) sodium-reduced chicken broth
  • 1/2 cup (125 mL) grated Parmesan cheese
  • 2 tsp (10 mL) finely grated lemon zest
  • 4 oz (125 g) Mastro® Cacciatore Salami, cut into 1/2-inch (1 cm) cubes
  • 1 cup (250 mL) all-purpose flour
  • 3 eggs, beaten
  • 2 cups (500 mL) Italian seasoned bread crumbs
  • 8 cups (2 L) vegetable oil, for frying
  • Marinara sauce, for serving


  1. Heat olive oil in large saucepan set over medium heat; cook shallots and garlic for about 3 minutes or until softened. Stir in paprika, salt and pepper. Add rice, stirring to coat well. Pour in wine; simmer for 2 to 3 minutes or until almost all of the wine evaporates.
  2. Pour in broth; bring to boil. Reduce heat; cover and simmer for about 20 minutes or until rice is tender but still slightly firm in centre. Stir in Parmesan and lemon zest. Let stand for 5 minutes. Scrape rice onto large baking sheet into thin layer. Let cool completely.
  3. Divide rice into 1/2 cup (125 mL) portions and form into balls. Place cube of salami in centre of each ball, wrapping rice around salami to enclose fully. Place flour, eggs and bread crumbs in separate shallow bowls. Dip rice balls in flour, then egg, then bread crumbs until completely coated, shaking off excess.
  4. Pour oil into large, heavy-bottom saucepan set over high heat; heat over medium heat until temperature reads 375F (190C) when tested with deep-fry thermometer. Using slotted spoon, carefully lower rice balls into oil. Fry, in batches, for 7 to 8 minutes for until golden brown all over and heated through. Transfer to paper towel–lined plate. Serve warm or at room temperature with marinara sauce for dipping.
  5. Tip: Allow hot oil to cool completely. Pour through fine-mesh strainer to remove solid bits, then pour clean oil back into a container to save for frying again.

Nutrition Facts

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Spend a little extra time on your lunch and make a Mortadella Melt! 😍

San Daniele® Mortadella is Canada’s #1 mortadella, with a delicious traditional taste! Fry your slices to a light crisp, while mustard and melted cheese add more layers of flavour to your new go-to lunch. 

Get the recipe for this delicious sandwich at the link in our bio and save this post for sandwich inspiration when you need it!

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It's a beautiful long weekend to be enjoying charcuterie on the patio! 🇨🇦❤️

How are you celebrating today? Tag us in photos of your Canada Day long weekend charcuterie spreads with Mastro® and San Daniele® for a chance to be featured!
Perfect for summer weather, the delicate flavour of Canada's #1 Trusted Prosciutto brand, San Daniele®, pairs well with Mozzarella to create an Italian-inspired, Caprese sandwich. 

Tag a friend you'll make these with to bring on a picnic this summer 👇

Here's what you'll need for this elevated picnic sandwich:
- Ciabatta bread
- Prosciutto
- Summer tomatoes
- Fresh basil
- Mozzarella
- Olive Oil

Get the full recipe in our bio.
The best way to celebrate all the fathers and father-figures this year? With the ultimate sandwich + burger combo, of course! Add slices of melt-in-your-mouth San Daniele® Prosciutto alongside Dad's favourite toppings for an incredible Father's Day burger 🍔
Create perfect sandwiches made of our finest Mastro and San Daniele deli meats. This summer bring tradition home to craft your savory sandwiches like never before!

Learn more at the link in our bio!
Only biting this Mastro® Genoa Salami and mozzarella sandwich is more satisfying than the cheese pull ❤️

Peppery, robust genoa salami pairs well with soft mozzarella - but will you pick hot or mild salami? Tell us in the comments 👇
We've found you the salad of the summer, thanks to Audrey from @satisfingspoonful! Fresh melon, delectable melt-in-your-mouth taste of San Daniele® Prosciutto, luxurious little bites of bocconcini - and can you believe this comes together in under 15 minutes? 

Follow Audrey's recipe at the link in our bio to make this stunning salad soon 🥗🤩
Patio charcuterie season is here! What spring flavours will you serve on your boards? Tell us in the comments, or post a photo and tag us for a chance to be featured ✨
Try this elevated take on the pizza rolls of childhood 🍕 

Our recipe for pinwheels uses puff pastry, mozzarella, and Mastro® Hot Calabrese Salami for bold, spicy flavour! You can always change out the cheese and switch out the salami for endless combinations to serve this summer. Get the recipe at the link in our bio.
@homechefkyle serves up this easy-to-make restaurant-quality plate! Starring fresh melon and San Daniele® Prosciutto, these sweet and salty flavours go together perfectly with a few other simple ingredients! 

Save this recipe to come back to to serve all summer long 🍈🥓

Here's Chef Kyle's recipe for this crudo plate:

- 100g of prosciutto
- 2 cups of diced cantaloupe or honeydew (or both)
- 1 tbsp extra virgin olive oil
- Ground black pepper
- A few leaves of fresh basil
- 1/2 cup shaved pecorino or parmesan

Simply layer all the ingredients on a plate and serve with toasted sourdough or fresh focaccia!
Bite-sized appetizers are just what your long weekend celebrations need! 🎇 Colourful baby bell peppers, filled with a mix of blue cheese and Mastro® Genoa Salami, are a quick and delicious addition to the barbecue menu. We've got an easy recipe for you to follow at the link in our bio.

Share with a friend who would love these!