PREPARATION:

COOKING TIME: 

PORTIONS:

INGREDIENTS:

  • 300g Arborio rice
  • 2 leeks, sliced
  • 200g sausage meat, casing removed
  • 1 cup of white wine
  • 50g grated Montasio cheese
  • 2 tsp of turmeric (or 2 sachets of saffron as an alternative)
  • 1 liter hot chicken stock
  • 1 tbsp butter
  • 2 tbsp Stefano olive oil
  • Salt and pepper
  • Chives, for garnish
  • Parmesan cheese

PREPARATION:

  1. In a large non-stick frying pan, heat olive oil and butter, and sauté the leeks for about 2 minutes.
  2. Add the sausage meat and cook for 3-5 minutes.
  3. Add the rice to the pan and let it toast, mixing well, until the grains become slightly transparent.
  4. Deglaze the pan with white wine and let it evaporate before slowly adding the chicken broth, one ladle at a time. (Allow the broth to be absorbed before adding more. It’s important not to overwhelm the rice with too much liquid while cooking the risotto).
  5. When the rice is al dente (tender but firm to the bite), add the turmeric (or saffron).
  6. Remove the pan from heat and add the Montasio cheese, mixing well.
  7. Season with salt and pepper, and let it rest until fully cooked (the residual heat of the mixture will finish the cooking process).
  8. Serve the risotto with a sprinkle of chives and Parmesan cheese.