Right up there with lasagna and pizza, risotto is one of the staple Italian dishes that everyone needs in their recipe arsenal. Creamy, comforting and filling, it makes a great option when you need something tasty and homemade. With a variety of ways to reinvent the dish, you could try a different kind each night and never get tired of the flavours.
Risotto can be traced back to the 15th century in Lombardy, when stretches of land began to be cleared to make room for rice fields as populations in cities began to increase and the demand for food soared. Once rice came into popular consumption, different ways to prepare it began to spread and soon ‘rice soup’ became a common staple giving rise to an early form of risotto.
Stracchino is a type of Italian cow’s-milk cheese, typical of Lombary, Piedmont, Veneto and Liguria It is eaten very young, has no rind and a very soft, creamy texture and normally a mild and delicate flavour. It is normally square in shape.
Risotto con salsiccia e stracchino (Risotto with Italian sausage and soft cheese)
• 320gr Rice for risotto
• 150gr Italian sausage (salsiccia)
• 150 gr Stracchino cheese (soft cheese)
• 4 tbsp Parmesan grated cheese
• 1 Finely chop shallot (or onion)
• 20gr Butter
• 4 tbsp Extra virgin olive oil
In a different pot prepare your meat broth and maintain it hot.
Procedure:
*In a saucepan add olive oil and butter
*Add finely chop shallot (or onion) until medium brown
*At this point, prepare the sausage: Remove the casing from the sausage Use you hand to separate.
*Add it to the shallot in the saucepan.Stir until the sausage turns brown and changes color evenly.
*When the sausage has browned well, take it from the saucepan with a slotted spoon and set aside.
*Add the rice to the saucepan and toast it evenly.
*When the rice is translucent, add a few ladles of hot meat broth until the rice is completely covered.
When the rice is half-cooked add the pieces of sausage and cover again with a few ladles of broth, stir until it is completely cooked.
*Remove the saucepan from the heat and stir in the risotto with the Stracchino first and then grated Parmesan.
*Leave the risotto to rest for at least 5 minutes before serving.
~Serve it with a good red wine and enjoy!~
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