LAMBRUSCO RISOTTO #shorts #asmr
@chefsebastianfitarau said lambrusco risotto? Yes, please!
INGREDIENTS (2 SERVINGS)
180g rice
100g Sausage
1 shallot
1/2 glass of Lambrusco
20g Butter
50g Parmesan cheese
Salt to taste
RaSpadura Lodigiana to taste
Extra virgin olive oil
1 L Vegetable broth to use
METHOD:
Finely chop the shallot and put it in a saucepan to fry with a knob of butter, add the rice, add salt and toast it. When the rice is well toasted, add the wine and let it evaporate. Start cooking by adding the vegetable broth a little at a time.
While the rice is cooking, peel the sausage, form small balls and brown them in a pan with a drizzle of oil. At the end of cooking with the heat off, add the browned sausage and stir the risotto with the butter and Parmesan. Serve it nice all’onda and finish the dish with the raspadura.
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