Risotto is a typical first course of Italian cuisine, originating in Lombardy and then spreading throughout northern Italy, and today found in numerous versions throughout the country.
Its main characteristic is the retention of starch, which, when jellified by cooking, binds the grains together in a creamy mixture. Among the various qualities of rice, there are some that are particularly suitable for risotto (Arborio, Baldo, Carnaroli, Maratelli, Rosa Marchetti, Vialone Nano). The other ingredients vary according to the recipe to be prepared.
Yield: 4 persons
- 400 g Carnaroli rice
- half a red onion
- 2 sausages
- 500 ml Chianti wine
- 1 litre vegetable stock
- salt to taste
- grated pecorino cheese to taste
- chopped fresh parsley to taste
- Finely chop the onion and lightly fry it in a pan with a little oil. As soon as the onion is browned, add the coarsely chopped sausages and cook until they have changed colour.
- When the sausage is cooked, add all the rice and toast it for a few minutes over a high heat, stirring often to prevent it from sticking to the bottom.
- Now add the Chianti wine, until the rice is completely covered and let it cook on a low flame until all the wine is absorbed, stirring occasionally. When the wine has dried, you can continue cooking by adding a little stock at a time until the rice is cooked.
- Before serving the risotto, sprinkle with a little pecorino cheese, a knob of butter, parsley and enjoy!