
Risotto with sausage and peas

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Luganiga is a very small, peppery pork sausage from Lombardia hut you can use whatever sausages you prefer, even chorizo if you like. This is my son, Jack's, favorite risotto, which he would eat at any time of the day, every day. What I often do is put half the chopped sausages in at the beginning of the recipe, then sauté the rest in a pan, so that they become crispy and brown, and then stir them in when I put in the peas.
ingredients
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serves: 4
1 cup freshly shelled peas
2 good pork sausages (preferably luganiga)
10 cups good chicken stock
3 1/2 tablespoons butter
1 onion (chopped very very fine)
2 cups superfino carnaroli rice
1/2 cup dry white wine
2 tablespoons tomato passata
salt and pepper
For the mantecatura:
5 tablespoons cold butter (cut into small cubes)
1 cup finely grated Parmesan
Servings Per Recipe: 4
Amount per Serving
Calories: 1062
- Total Fat: 49 g
- Saturated Fat: 25.1 g
- Trans Fat: 1.1 g
- Cholesterol: 130.5 mg
- Sodium: 1755.9 mg
- Total Carbs: 107.9 g
- Dietary Fiber: 5.2 g
- Sugars: 14.2 g
- Protein: 39.2 g
preparation

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