Chianti and Sausage Risotto
Chianti and Sausage Risotto
A risotto with a bold, rich flavour, full of aroma and much more, with all the notes of Chianti wine and the unmistakable taste of sausage.
- Carnaroli rice 340g
- Vegetable stock 1L (see the perfect recipe on the blog)
- Chianti/Barbera red wine 60ml
- Sausage 160g
- White onion 1
- Parmesan cheese 100g (optional)
- Butter 60g
- Extra virgin olive oil 15ml
- Salt and pepper to taste
Method:
Bring 1L of vegetable stock to the boil. (You can find the recipe or use a stock cube)
Peel and chop 1 onion and cook it over a medium heat in a saucepan with a handle, together with 15ml of extra virgin olive oil and half the butter; let it brown, stirring with a wooden spoon, then add the sausage, crumbled by hand.
At this point, add 340g of rice and toast for a couple of minutes, stirring continuously.
Now add half the red wine, which must reduce completely to lose its alcohol content.
Once the wine has evaporated, cook the rice for 17–19 minutes, adding the boiling stock one ladleful at a time throughout the cooking process and stirring with a wooden spoon to prevent it from sticking to the saucepan.
Towards the end of cooking, season with salt and pepper; once cooked, turn off the heat and stir in the remaining butter and Parmesan.
Tips:
Garnish the dish with a few sprigs of rosemary.
To add a crunchy texture to the risotto, you can add 50g of nuts/crunchy garlic Bred.
Chef M Giacometti.
See you soon.
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