Drive away with green broad beans and ricotta
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Apple and luganega risotto
ingredients
servings
4
Carnaroli rice
320 oz
Onion
1 unit
White wine
1/2 glass
Pork sausage
200 oz
Laurel
1 leaf
Vegetable broth
1 fl oz
Apples
1 unit
Dry rosemary
to taste
Butter
30 oz
Extra virgin olive oil
to taste
Salt
to taste
Black pepper
to taste
first courses from Italy
Apple and luganega risotto
Apple and luganega risotto
ready in
40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
The sweetness of the apple with the aromaticity of the fennel luganega, an excellent contrast for a gourmet risotto.
preparation
step 1
Fry the onion with a little olive oil, add the wine and the bay leaf and let half the liquid evaporate. In another pan, brown the crumbled luganega and transfer it to the pan with the onion.
step 2
Remove the fat from the luganega left in the pot, pour a little oil and toast the rice for a couple of minutes. Add the sausage and onion (after removing the bay leaf) and cook the risotto wetting it from time to time with the hot broth.
step 3
Peel the apple, grate half of it and add it to the risotto a couple of minutes before the end of cooking. Cut the other half into thin slices and brown them with a little olive oil and a pinch of salt.
step 4
Remove the risotto from the heat, add the butter. Serve it with a few slices of browned apple, pepper and rosemary.
