Risotto with Sausage (Risotto con La Salsiccia)
Instructions
Fry the onion and chopped celery in half the butter and a little olive oil; Add fresh sausage in small pieces and browned slightly.
Add the white wine and let it evaporate, then put the rice and stir for a few minutes.
Add a little at a time the hot broth until cooking rice (about 15-20 minutes) and eventually put the remaining butter and plenty of Parmesan cheese.
Ingredients and dosing for 4 persons
- 150 g of luganega sausage fresh sausage type
- 200 g of rice
- 100 cl of meat broth (or bouillon broth)
- 1 celery
- 1 onion
- 1 glass white wine
- Abundant of grana
- 40 g of butter