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sausage risotto

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sausage risotto


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Tempo de preparo

40 min(s)


6 servings

Mariana Zanchetta

  • Ingredients
  • Recipe
  • Rice for risotto200 g
  • Chopped Onion1 unit(s)
  • Minced Garlic Cloves3 unit(s)
  • Dry white wine50 ml
  • Sausage slices, skinless3 unit(s)
  • Grated Parmesan (preferably freshly grated)70 g
  • Butter60 g
  • Water for the broth2 cup
  • Small onion, cut into 4 parts, for the broth1 unit(s)
  • Carrots, cut into 3 parts for the broth1 unit(s)
  • Garlic cut in half, for the broth2 unit(s)
  • Mix of herbs, for the broth1 tablespoon
  • Salt, for the broth to taste
  1. In a pan, fry the sausage, without the skin. Fry until golden. and book
  2. In another pan, add the water and the other ingredients to the broth. Turn off the heat immediately after it boils.
  3. In the same pan that made the sausage, and then took it out of the pan and set it aside. Now let's make the risotto. Sauté the onion and garlic in olive oil, then add the rice and mix well. Add the white wine and let it evaporate. Gradually add the broth to the rice (I remember that the broth must always be hot) Stir the rice, as the broth dries, add more, remembering to always stir. When you see that the rice is al dente, you don't need to add the broth anymore. At this point add the sausage. Correct the salt if necessary and add the Parmesan, mix everything together. Turn off the heat and add the butter and stir again. And it's ready. Serve as soon as it's done.

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