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Salsiccia recipe for spicy risotto
Creamy, smooth risotto meets hearty salsiccia in this recipe. A spicy delight and delicious soul food for colder days.
Table of contents
Creamy risotto meets spicy salsiccia. A delicious Italian dish for colder days.
Ingredients
- 3 Salsiccia sausages
- 3 EL Olive oil
- 1 Garlic clove
- 1 small onion
- 350 g Carnaroli rice
- 100 ml White wine, , dry
- 500 ml Beef or vegetable stock , , hot
- 1 Confederation flat-leaf parsley, , small
- 100 g Parmesan cheese
- 40 g Butter
- Salt
- Pepper
Schritt für Schritt durch´s Rezept
- Step 1Remove the sausage meat from the skin. Now fry in a pan with a peeled clove of garlic in 1 tbsp olive oil until crispy. Then put to one side.
- Step 2Finely dice the onion and fry in 2 tbsp olive oil in a large pan. When the onions are translucent, add the rice and fry for 1 minute. Then deglaze with the white wine.
- Step 3Now add the salsiccia to the pan and mix everything well. Now gradually pour the stock into the risotto, ladle by ladle. Stir very often so that nothing burns to the bottom.
- Step 4Season the risotto with salt and pepper to taste.
- Step 5Chop the parsley and grate the Parmesan. Save a little parmesan and parsley for the garnish. Then stir in both, together with the butter, just before the end of the cooking time, i.e. when the rice grains are almost cooked.
- Step 6Arrange on plates. Season with coarse ground pepper and sprinkle with the Parmesan. Garnish with parsley.
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