RISOTTO WITH SALSICCIA

Salsiccia is a fresh sausage originating in Italy and is made of pork flavored with garlic and peppercorns. There are many variations, but, very coarsely minced pork of nice parts (loin), white wine, black pepper, salt and a little garlic is a common composition. Herbs such as rosemary or fennel are also common flavoring. The sausage is formed in a casing traditionally made from pig intestines and the meat can for example be squeezed out and used as mince in pasta dishes and more. The word sausage is derived from Old French saussiche, from the Latin word salsus meaning salted.

Serves 4
30 minutes
530 kcal per serving


Ingredients

• 3 dl Arborio rice
• 300 g fresh salsiccia, cut into pieces
• 7 dl water
• 1,5 beef stock cube
• 3 shallots, finely chopped
• 2 tablespoons butter
• 3 dl dark beer
• 0,5 tsp salt
• 1 pinch ground black pepper
• 1 bunch parsley, coarsely chopped
• 1 dl grated Parmesan cheese

Method

1. Boil the water and the stock cubes in a saucepan.
2. In another saucepan fry the onion and rice in 1 tbsp butter.
3. Pour in the beer and cook until it´s almost fully absorbed.
4. Add a ladle of the hot stock to the rice and stir until the liquid is fully absorbed. 
5. When the rice appears almost dry, add another ladle of stock and repeat the process for 20 minutes or until the grains are al dente. It's important to stir constantly, especially while the hot stock gets absorbed, to prevent scorching. 
6. As the rice cooks, you´ll see that it will take on a creamy consistency as it begins to release its natural starches. 
7. Fry the sausage and parsley in 1 tbsp butter in a skillet.
8. Mix the sausage, parsley and cheese into the risotto and serve immediately.

Tip: If you run out of stock and the risotto still isn't done, you can finish the cooking using hot water. Just add the water as you did with the stock, a ladle at a time, stirring while it's absorbed.