Ingredients for 4 people
320 gr of arborio rice (or carnaroli or vialone nano)
1.5 liter of vegetable broth
1 glass of dry red wine
20 gr butter
1 shallot
30 cm of sausage
3 tablespoons of 24 months Parmesan cheese
1 sprig rosemary
Salt to taste
In a saucepan, sauté the sausage reduced to bites in a bit of oil. Brown for a few minutes and set aside. In the same saucepan, melt the butter and add the finely chopped shallot. Add the rice and raise the heat. When the rice comes off the casserole add a nice glass of red wine and cook over high heat until the wine is absorbed. At this point, add two ladles of boiling broth and continue like this until it is cooked al dente. Halfway through cooking, add the sausage pieces. Once al dente, turn off the heat, add half a ladle of broth, a knob of butter and the grated cheese. Season with salt and cover with a lid for a few minutes to allow the risotto to cream. Chop a sprig of rosemary to use to finish the risotto together with the Parmesan before serving.
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