INGREDIENTS 350 gr rice 250 gr sausage
a glass of barbera
about 1 liter of broth
1 onion, 50g butter
1 packet of saffron 2 tablespoons
oil grated parmesan cheese to taste Salt to taste
Procedure Peel the sausage, scatter it and cook for 6-7 minutes in a covered pan, with half a glass of wine, then let it rest while you prepare the risotto. Finely chop the peeled onion and sauté in a pan with the oil and 20 g of butter. Add the rice and toast it for a minute, then moisten with the remaining wine, let evaporate, and pour the broth, little by little, stirring constantly until cooked rice (about 20 minutes). In the last ladle diluted saffron. United finally with his sausage sauce and Parmesan, add the remaining butter.
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