Risotto with sausage and peas

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by: GirlCocoa






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

Nutrition Facts
Risotto with sausage and peas

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
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preparation

1.  Blanch the peas in boiling salted water for about 2 minutes and drain. Smash one-third of them with a fork to make a coarse puree.

2.  Chop the sausages into small pieces.

3.  Now you are ready to start the risotto, so bring your pot of stock to a boil next to where you are going to make the risotto. Then turn down the heat and keep it at a bare simmer.

4.  Melt the butter in a heavy—bottomed pan and add the onion and the sausages. Cook gently until the onion is softened but net colored (about 5 minutes).

5.  Add the rice and stir around to coat in the butter and "toast" the grains. Make sure all the grains are warm before adding the wine. Let the wine evaporate completely until the onion and rice are dry.

6.  Start to add the stock, a ladleful or two at a time, stirring and scraping the rice in the pan as you do so. Add the tomato passata with the first ladleful. When each addition of stock has almost evaporated, add the next ladleful.

7.  Continue cooking for about 15 to 17 minutes, adding stock continuously as above. After about 12 to 14 minutes, add the peas. Slow up on the stock toward the end, so that the rice doesn't become too wet and soupy, otherwise when you add the butter and Parmesan at the end, it will become sloppy. The risotto is ready when the grains are soft, but still al dente.

8.  Turn down the heat and allow the risotto to rest for a minute, then, for the mantecatura, with a wooden spoon, vigorously heat in the cold butter cubes and finally the Parmesan, making sure you shake the pan energetically as you heat. Season to taste and serve.

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