Risotto with Italian Veal Sausage, Taleggio & Frangelico
Ingredients
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
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