Blumenau sausage risotto with crispy leek

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Blumenau sausage risotto with crispy leek

Name: Blumenau sausage risotto with crispy leek
Prep time: 2 h
Total time: 2 h
Yield: 10 Porções
Ingredients: 1 kg Arborio rice; 500 g Blumenau sausage; 2 unit(s) Onion; 2 unit(s) Carrot; 50 g Salmon; 4 tablespoon unsalted butter; 250 ml Dry white wine; 2 coffee spoon Garlic; 1 cup Green Smell; 2 l Water; 200 g Cottage cheese; to taste Grated Parmesan Cheese; 3 cup Garlic slices; to taste Soybean oil

🇧🇷Brazil

•

View in original language

(Português)

2 hour(s)

10 servings

Chef Evilin

@chefevilinsantos

Ingredients
Recipe

Arborio rice1 kg
Blumenau sausage500 g
Onion2 unit(s)
Carrot2 unit(s)
Salmon50 g
unsalted butter4 tablespoon
Dry white wine250 ml
Garlic2 coffee spoon
Green Smell1 cup
Water2 l
Cottage cheese200 g
Grated Parmesan Cheese to taste
Garlic slices3 cup
Soybean oil to taste

Wash the sausage well, remove the skin and cut the sausage into slices.
For the broth: in a high pot Sauté 1 onion cut into large pieces, 2 carrots with peel in large pieces, celery, sausage skin and 1 teaspoon of garlic until golden.
Add the water and let it boil for 10 minutes.
In another pan, fry the sausage in its own fat, add the chopped onion into small cubes, chopped garlic, the rice and sauté for about 3 minutes.
Pour in the wine, and stir. Then add 4x of the broth. Let it cook on low heat.
Add broth with a ladle as it dries. Until the rice is al dente (be careful not to overcook it)
While risotto is cooking, heat a non-stick frying pan with oil, fry the garlic until golden, drain in a sieve and sprinkle with salt. Reserve
When the rice is al dente, place 2 tbsp of butter, the curd, parsley and grated cheese to taste, on top of the crispy garlic. Serve immediately.

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Blumenau sausage risotto with crispy leek

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