Risotto isola-style

Risotto isola-style

Risotto all'isolana

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
1 litre Chicken stock
300g luganega sausage, (see note)
1 onion, finely chopped
85g unsalted butter
400g vialone nano or arborio rice
1 teaspoon ground cinnamon
salt
pepper
60g parmesan, grated

Method

  1. Put the stock in a pan, bring to the boil, reduce the heat and keep at a low simmer.
  2. Take the sausage meat out of its skin and crumble it. Gently fry the meat and onion in 55g of the butter until the onion is translucent and the meat slightly browned.
  3. Add the rice and stir to coat every grain with the fat. Add one or two ladles of boiling stock. Stir continuously over the heat, adding stock a ladleful at a time as each addition is absorbed. Carry on adding stock and stirring, until the rice is al dente, about 20 minutes.
  4. Remove from the heat, add the cinnamon, seasoning and the rest of the butter and stir to mix well. Serve topped with the Parmesan.

Note:

  • Luganega sausage is a long, thin fresh pork sausage made with relatively coarsely minced pork. Such sausages are very common in Italy, especially in the northern regions.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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