Home Risotto Sausage and Peas Risotto – Silvia Colloca

Sausage and Peas Risotto – Silvia Colloca

9 min read



Combine the creaminess of Carnaroli quick grain rice with the fragrance of pink wine and the savoury deliciuosness of pork and fennel sausages, with stewed candy leeks and a beneficiant quantity of butter and Parmigiano and you’ve got your self pleasure on a plate. Risotto is the final word consolation meals and it’s actually fairly straight ahead to make. Having mentioned that, I’ve to be pedantic and fastidious and insist you solely make it if in case you have an excellent inventory to prepare dinner in with. Cubes gained’t minimize it, I’m afraid…


2 sausages, sliced

2 tablespoons of extra-virgin olive oil

2 leeks

1 tablespoon of butter +1 further on the finish

2 cups of Carnaroli or Arborio rice

half a glass of pink wine

Four cups of good inventory

2/Three cup of frozen peas

salt and pepper to style

freshly grated parmigiano


1. Pan fry  the sausage with oil till browned and virtually cooked via. Remove and put aside.

2. Slice two leeks and wash throughly to take away any grit. Stew over a low flame in the identical pan with the sausage juices including a tablespoon and butter a Cover with a lid and stir sometimes. They ought to flip gentle and creamy in about 20 minutes.

3. Add the rice and toast within the pan with the leaks till the grains flip translucent, pour within the wine and permit for the alcohol to evaporate. Stir a bit to verify no grains are sticking to the pan, being aware to not misery the rice an excessive amount of. You need to be sure that the grains hold their form and texture.

4. As the wine dries out, flip the flame down and begin including the inventory, just a few ladles at a time, stirring gently. Repeat for about 16/17 minutes,till the rice is sort of cooked. Taste for salt and pepper and modify accordingly. Add a cup of frozen peas and your slices of sausage.


5. Turn off the flame , add a ladleful of inventory, a beneficiant grating of Parmigiano and 1 tablespoon of butter. Stir vigorously to launch the starch. Cover with a lid and relaxation for Three minutes. This course of is known as mantecatura and it’s important so as to receive a creamy risotto with its attribute all’onda* texture .


DSC_0274 (1)


Serve with plenty of Barbera and take pleasure in!

* The approach of the waves.

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