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Risotto with Bra sausage and leeks


If a blogger friend suggests a recipe to you while she sees you buying some Bra sausage you can't help but take it into consideration. If it's one of them who tells you blogger that you prefer, with which you have many gustatory affinities, you rely on the suggestion and just wait for the right opportunity to make the recipe.

This is how it went for this delicate and flavourful risotto. I have always loved Bra sausage, a specialty from Braida made up of veal and pork fat stuffed into natural casings, since I frequented the Piedmontese lands and on almost every occasion I visited I ate it raw as tradition dictates. In reality I then discovered that sausage is also used cooked (here) and that in risotto it is truly something spectacular if combined as in this case with sweet-tasting leeks.

I had already listed my rules for making a good risotto in this post, if you want to take a look at them again. In this case I didn't blend the rice with wine and I think this helped keep the flavor of the leek intact. To be made again as soon as you manage to buy some of this delicious sausage… but I'll be back in Piedmont soon, I can feel it! 😉

Risotto with Bra sausage and leeks

  • 200 g of Vialone Nano rice
  • 2 small leeks
  • 200 g of Bra sausage
  • Vegetable broth to taste
  • Burro q.b.

Wash and finely cut the leeks. In a fairly large saucepan with high sides, melt a little butter (about 15 g), add the leeks and fry them in the butter over a low heat, stirring often. When the leeks are soft, add the rice, toast it for a couple of minutes and add the vegetable broth one ladle at a time. Continue cooking, adding the broth little at a time and mixing the rice carefully. In the meantime, crumble the sausage and, 5 minutes before finishing cooking, add it to the risotto and continue mixing.

Once the heat is off, add a touch of butter and stir, then cover the saucepan with a lid and leave to rest for a couple of minutes before serving.

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