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Risotto from Minas Gerais
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
6 servings
Guilherme Boccanera
@guiboccanera- Ingredients
- Recipe
- Carrot2 unit(s)
- Garlic1 unit(s)
- Potato1 unit(s)
- Onion1 unit(s)
- Tuscan sausage500 g
- Arborio rice500 g
- Saffron1 coffee spoon
- Salt to taste
- White pepper to taste
- White Wine1 cup
- Garlic to taste
- Olive oil3 tablespoon
- Butter50 g
- Grated Cheese250 g
- Put water in a large pot and add onion, potato, carrot and leek to boil and prepare the broth that will be used in the preparation. Let it boil and store.
- Fry the sausages in a frying pan with a little oil and chopped garlic, cut them into slices and store.
- Add the oil and a little butter to brown the onion. When translucent, toss in the rice for a quick stir-fry. Then add the wine and let it dry. As it dries, water it with the vegetable broth until it reaches the point of rice. Don't stop moving. Risotto is usually eaten more Al Dente. Add the saffron, sausage and grated cheese. Turn off the oven and add the butter. Check salt and pepper and serve.
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