Risotto with Italian Veal Sausage, Taleggio & Frangelico
User Reviews
4.9
138 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
1 hr
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Servings
4 servings
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Course
Main Course
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Cuisine
Italian
Risotto with Italian Veal Sausage, Taleggio & Frangelico
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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
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Ingredients
- 280 grams Carnaroli rice
- 250 grams Italian veal sausage
- 50 grams butter
- 1 shallot
- 60 grams Parmigiano Reggiano (parmesan) 24 months aged
- 100 milliliters olive oil extra virgin
- 180 grams Taleggio
- 50 milliliters Frangelico
- 1 liter vegetable stock
- flat leaf parsley
- 2 grams thyme
- parsley
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Instructions
- Prepare a nice and light vegetables stock.
- Cut in small cubes the taleggio.
- Chop the shallots very thin.
- In a saucepan melt the butter and add the shallots, soften over low heat without coloring.
- Add the sausage and roast it until nicely colored.
- Add the rice, with a pinch of salt, and stir continuously until the rice is nicely toasted but not colored.
- Next add the white wine and stir until evaporated.
- Cover the rice with the vegetable stock and a pinch of salt.
- Continue to cook the rice over a medium heat stirring constantly adding vegetable stock until the rice is cooked al dente, about 15 min.
- To finish the risotto beat in the taleggio and add to the rice parmesan, the remaining butter, thyme, parsley and a shot of Frangelico.
- Season it to taste.
- * Tips: To have a nice al dente and all’onda risotto: once the risotto is cooked take it off of the heat, add all the ingredients list it above and leave it to rest for 1 minute covered with a clean towel.
Notes
Genuine Reviews
User Reviews
Overall Rating
4.9
138 reviews
Excellent
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