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Risotto with Bra sausage and robiola

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Risotto is one of my favorite dishes. Maybe it reminds me of my time at university when I started to relax by cooking for friends, probably even showing off a bit with those who barely knew how to cook a hard-boiled egg.
If done well risotto is a true dish fit for a king. The rules are few, I talked about them in a previous post but I propose them again because they are a perfect basis for any recipe:

1. You must start with good quality rice. Well preserved, away from humidity and strong odors that rice absorbs easily.
2. The rice should be toasted in oil/butter over a moderate heat to help it lose moisture and absorb the seasoning, which is why the pan in which you make the risotto must be large and low.
3. The wine must be evaporated completely to leave only its flavor in the pot.
4. The broth or water should be boiling when added little by little to the rice and should evenly cover the cooking rice.
5. Important: never wash rice before cooking.
6. Creaming must be done with the heat off.
7. The risotto should be left to rest for a couple of minutes before being served.

On this occasion the risotto has Bra sausage as its characterizing ingredient, a Piedmontese specialty prepared with lean beef and pork belly. Originally this sausage (apparently since yesterday the word sausage has become synonymous with carcinogenic… extremisms on which I won't comment) was prepared exclusively with beef for the large Jewish community of Cherasco, a small town near Bra. A traditional product and absolutely limited in its production: Bra sausage can only be purchased in Bra, outside the city limits it cannot be called that 🙂
I paired it with fresh robiola, with a delicate flavor that doesn't risk covering the light spicy note that this meat releases when cooked. I had prepared something similar some time ago with leeks but if you feel like browsing the index, you will find several risotto recipes. Happy searching!

Risotto with Bra sausage and robiola

20 g of butter
1/2 blonde onion
180 g of Vialone Nano rice
1/2 glass of white wine (I use Biancame)
150 g of Bra sausage
80 g of robiola
salt water to taste
black pepper to taste

(for 2 people) Finely chop the onion. Heat the butter in a risotto saucepan, add the chopped onion and let it fry until it becomes soft and transparent. Add the rice and toast it for a couple of minutes. After roasting, start adding the hot salted water a little at a time, stirring every now and then so it doesn't stick. A few minutes before finishing cooking, add the Bra sausage, crumbling it between your fingers. As soon as the rice is cooked, turn off the heat and add the chopped robiola and stir. Let the risotto rest in the pan for a few minutes, closing with a lid. Serve with grated black pepper.

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