Risotto with Italian Veal Sausage, Taleggio & Frangelico

This is a gourmet risotto recipe with Italian veal sausage, taleggio cheese and Frangelico, an Italian herb-flavored liqueur. It’s incredibly delicious though some of the ingredients might be difficult to source.

Print

Risotto with Italian Veal Sausage, Taleggio & Frangelico

Course Main Course

Cuisine Italian

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 4 servings

Ingredients

• 280 grams Carnaroli rice
• 250 grams Italian veal sausage
• 50 grams butter
• 1 shallot
• 60 grams Parmigiano Reggiano (Parmesan) 24 months aged
• 100 milliliters olive oil extra virgin
• 180 grams taleggio
• 50 milliliters Frangelico
• 1 liter vegetable stock
• flat leaf parsley
• 2 grams thyme
• parsley

Instructions

• Prepare a nice and light vegetables stock.
• Cut in small cubes the taleggio.
• Chop the shallots very thin.
• In a saucepan melt the butter and add the shallots, soften over low heat without coloring.
• Add the sausage and roast it until nicely colored.
• Add the rice, with a pinch of salt, and stir continuously until the rice is nicely toasted but not colored.
• Next add the white wine and stir until evaporated.
• Cover the rice with the vegetable stock and a pinch of salt.
• Continue to cook the rice over a medium heat stirring constantly adding vegetable stock until the rice is cooked al dente, about 15 min.
• To finish the risotto beat in the taleggio and add to the rice parmesan, the remaining butter, thyme, parsley and a shot of Frangelico.
• Season it to taste.
• * Tips: To have a nice al dente and all’onda risotto: once the risotto is cooked take it off of the heat, add all the ingredients list it above and leave it to rest for 1 minute covered with a clean towel.

Notes

The post Risotto with Italian Veal Sausage, Taleggio & Frangelico appeared first on Chef's Pencil.

from Chef's Pencil https://ift.tt/Oj51EoG
via https://chefsspenncil.blogspot.com