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- Risotto with Sausage
- (Risotto Con Salsiccia)
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- Ingredients:
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- For the Meat Stock:
1 and 3/4 lb (800 grams) beef (no fat), cut into cubes
1 lb 5 oz (600 grams) veal, cut into cubes
1 onion, coarsely chopped
2 oz (50 grams) coarsely chopped carrots
3 and 1/2 oz (100 grams) leeks, trimmed and coarsely chopped
1 celery stick, coarsely chopped
Salt
For the Risotto:
9 oz (250 grams) Italian sausages, skinned and crumbled
- 12 oz (350 grams) risotto rice
- 1 onion, chopped
- 1 and 1/2 oz (40 grams) butter
6 fl oz (175 ml) red wine
4 tablespoons Parmigiano cheese, freshly grated
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- Directions:
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- Prepare the Meat Stock:
Place the meat in a large saucepan, add cold water to cover and bring to a boil. Cooking and gentle simmering are essential for a great meat stock.
Skim off any residue that rises to the surface and add the carrots, leeks, onion, and celery and season with salt.
Lower the heat and simmer for about 3 and 1/2 hours to 4 hours.
Remove from the heat, strain into a bowl and leave to cool.
Then chill in the refrigerator.
When the fat has solidified on the surface carefully remove and throw away.
Prepare the Risotto:
Bring the stock to a boil.
Meanwhile, melt 1 oz (25 grams) of the butter in another saucepan.
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- Add the onion and crumbled sausages and cook over a low heat, stirring occasionally, for about 5 minutes.
Stir in the rice and cook, stirring, until the grains are coated in butter.
Pour in the wine and cook until it has evaporated.
Add a ladleful of the hot stock and cook, stirring, until it has been absorbed.
Continue adding the stock, a ladleful at a time, and stirring until each addition has been absorbed. This will take about 18-20 minutes.
When the rice is tender, remove the pan from the heat.
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- Stir in the Parmigiano cheese and remaining butter, transfer to a warm serving dish and serve. Serves 4.
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- That's it!
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