Servings
Font
Back
0 from 138 votes

Risotto with Italian Veal Sausage, Taleggio & Frangelico

A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 4 servings
Course: Main Course
Cuisine: Italian

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

Instructions

    Cup of Yum
  1. Prepare a nice and light vegetables stock.
  2. Cut in small cubes the taleggio.
  3. Chop the shallots very thin.
  4. In a saucepan melt the butter and add the shallots, soften over low heat without coloring.
  5. Add the sausage and roast it until nicely colored.
  6. Add the rice, with a pinch of salt, and stir continuously until the rice is nicely toasted but not colored.
  7. Next add the white wine and stir until evaporated.
  8. Cover the rice with the vegetable stock and a pinch of salt.
  9. Continue to cook the rice over a medium heat stirring constantly adding vegetable stock until the rice is cooked al dente, about 15 min.
  10. To finish the risotto beat in the taleggio and add to the rice parmesan, the remaining butter, thyme, parsley and a shot of Frangelico.
  11. Season it to taste.
  12. * 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