Risotto con patate e salsiccia
Risotto with potatoes and sausage
350 g Arborio rice
350 g sausage
200 g red skin potatoes
1,5 l beef stock
70 ml dry white wine
40 g unsalted butter
2 table spoons extra virgin olive oil
50 g grated parmesan cheese
Salt and Pepper to taste
Bring your broth to a boil.
Peel and finely chop the shallots.
We will use one shallot to cook the sausage and save the other two to start the Risotto.
Peel the potatoes and cut them in small dices.
Bring some water to a boil and cook the potatoes for 5 minutes, then drain them and set aside.
Remove the sausage from its casing and break the meat up into small pieces.
In a pan, heat one table spoon of olive oil over medium heat, add one of the chopped shallots and sauté until tender, about 2 minutes, then add the sausage meat and continue breaking it up with a wooden spoon.
Once the sausage looses its pink color, remove from the heat and set aside.
Heat one table spoon of olive oil in a tall pan, add the chopped shallots and cook until they become translucent.
Set a timer to 18 minutes, then add the rice and stir until the rice is “toasted” and coated, about 2 minutes.
Add the wine and continue to stir, until the liquid has absorbed.
Wet with some of the stock, roughly 125 ml at the time.
Add the sausage meat, then the potatoes and more broth.
Stir constantly and make sure the broth is absorbed before you add more.
Add salt and pepper to taste.
When your timer rings, after 18 minutes, remove the Risotto from the heat and add the butter and grated parmesan.
Stir until the butter is completely melted spoon into warm soup plates and serve.