heese melts slightly and the risotto is thick and creamy.
br>10 TIPS FOR PERFECT RISOTTO FROM USA RICE:
Choose
ou'll be making the risotto on the burner nearest to
ITALIAN SAUSAGE SAUCE:
Remove casings
br>At this point, the risotto can be made 4 hours
or 7 minutes.
While risotto is cooking, slice the olives
tarch. This is what gives risotto a creamy consistency.
Once
ill be a very runny risotto! The non-stick pan is
nd reserve.
Cook the risotto: In a medium sized, heavy
In a small saucepan simmer broth.
Use medium pot. On medium heat add olive oil to heat; brown meat while breaking up sausage, add onions. When about half way done add mushrooms and saute until soft. Stir in risotto.
Add one ladle full of broth. Stir. Add herbs if using. Reduce heat to simmer. As risotto absorbs broth continue adding one ladle full at a time while stirring. This should take about 35-45 minutes. When a creamy consistency is reached and risotto is cooked (taste), remove from heat. Stir in cheese.
ach one generously with the risotto.
Replace tomato tops and
ow heat.
Make the risotto:.
Heat up a small
0 minutes.
When the risotto has been cooking for 15
ith their juices to the risotto pan 3 minutes before the
o taste. Continue stirring. The risotto is done when the rice
ough ends.
When the risotto has been cooking for 15
Soak the funghi porcini in water for about 15 minutes. Drain and dried.
Brown the 2 garlic cloves in olive oil and 20 gr. of butter. Saute' the finely chopped onions.
Add the funghi porcini and parsley, leave it to cook for 10 minutes.
Add the wine, leave it evaporate and then add the rice. Toast the rice for some minutes, then add a scoop of broth. Salt and pepper to taste.
Mixing continuously, add broth scoop by scoop until the rice is cooked.Don't overcook, this will ruin the texture.
Before taking out of the fire, add in ...
et aside.
Stir the risotto and divide between four bowls
o taste.
When the risotto is just tender, add the
ake about 25 minutes. The risotto should by the end turn