RISOTTO WITH SAUSAGE AND BARBERA WINE


This article is also available in: Italian

The peculiarity of this dish is given by the red wine, full-bodied and still, that makes risotto very velvety in perfect contrast with the rich and fat texture of the sausage.

SERVES 4

DIFFICULTY medium

PREPARATION TIME 30 minutes

COOKING TIME 1 hour

INGREDIENTS

METHOD

  • In two different saucepans, bring wine and vegetable stock to the boil.
  • After cutting the sausage into pieces, sauté it with a knob of butter.
  • Then place rice into the pan with the sausage and toast it; simmer with a bit of boiling wine and let it evaporate.
  • Continue cooking. Pour into the stock and season with salt.
  • When halfway through cooking time, add red wine.
  • Once cooked, mix risotto with butter and Parmesan cheese until creamy and then serve.
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