Risotto with Italian Veal Sausage, Taleggio & Frangelico
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
45 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
Description
Risotto with Italian Veal Sausage, Taleggio & Frangelico combines toasted carnaroli rice with sautéed veal sausage and shallots to build a hearty foundation. The rice is slowly cooked with homemade vegetable stock, stirred continuously until al dente, allowing it to absorb flavors without overcooking.
The incorporation of creamy Taleggio cheese and aged Parmigiano Reggiano at the end enriches the texture and adds complexity to the flavor profile. Frangelico, a hazelnut-flavored liqueur, is stirred in to introduce a gentle sweetness that enhances the sausage and cheese without overpowering. Fresh thyme and parsley add herbal notes that refresh the palate.
Best served warm, this risotto offers a creamy, balanced dish where savory meatiness and cheese meet subtle sweetness and fresh herbs, suitable for a comforting main course. Letting the risotto rest briefly after cooking ensures a perfect texture with a slightly loose, wave-like consistency typical of well-made risotto.
Ingredients
- 280 grams carnaroli rice
- 250 grams veal sausage Italian
- 50 grams butter
- 1 shallot
- 60 grams parmigiano reggiano 24 months aged, aka parmesan
- 100 milliliters olive oil extra virgin
- 180 grams Taleggio cheese
- 50 milliliters Frangelico
- 1 liter vegetable stock
- flat leaf parsley
- 2 grams thyme
- parsley
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
User Reviews
Overall Rating
4.9
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