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Parma-style Risotto with Italian sausage

di Academia Barilla

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Parma-style Risotto with Italian sausage
26 minutes


First course

Ingredients for 4 people

3 1/2 tablespoons butter
1/2 cup chopped onion
2 1/4 cups Carnaroli rice 1/4 cup white wine
5 ounces pork sausage
1 cup grated Parmigiano Reggiano cheese
6 cups beef broth
salt and pepper to taste

Preparation 10 minutes preparation + 16 minutes cooking
1. Simmer the broth in a large pot over medium heat

2. When it comes to a boil, reduce the heat, cover and keep warm

3. Melt 2/3 of the butter in a wide pan over medium heat, add the finely chopped onion and cook for about 2 minutes

4. Add the rice and chopped sausage and stir for about 2 minutes

5. Add the wine and stir for about 1 minute until all the wine has evaporated

6. Add 1/3 of the warm broth and simmer until it is absorbed, stirring frequently

7. Add 1 or 2 ladles of the remaining broth at a time and allow the rice to absorb all the liquid before adding more

8. Continue stirring until the rice is creamy and al dente, approximately 16-20 minutes

9. Remove from the heat and add the Parmigiano-Reggiano and the rest of the butter, stirring well

10. Season the risotto with salt and pepper to taste

11. Bring to the table and serve