4.9 from 138 votes
Risotto with Italian Veal Sausage, Taleggio & Frangelico
This risotto blends carnaroli rice cooked al dente with browned Italian veal sausage and softened shallots, creating a rich, savory base. The cheese duo of Taleggio and aged Parmesan is folded in for a creamy, slightly tangy finish. A splash of Frangelico liqueur adds subtle nutty sweetness, rounding the flavor. Fresh herbs like thyme and parsley lend brightness.
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings:
4
servings
Course:
Main Course
Cuisine:
Italian
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.
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