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Leek and sausage risotto


leek and sausage risotto

In its simplicity, leek and sausage risotto is one of those first courses that everyone can agree on. Here's how we prepare it.

Few recipes like those for risotto allow you to give vent to your imagination and propose particular combinations . With the leek and sausage risotto we want to offer you a first course that is tasty but at the same time simple to prepare, perfect to serve on the most informal occasions such as a dinner with friends.

The process is not difficult at all: the steps are the same as any risotto with the only difference being that here it is based on leeks . The addition of the sausage will give the dish the final boost of flavor and following our advice it will not lack creaminess either.

leeks in the pan
leeks in the pan

Ingredients

For the leek and sausage risotto

  • Carnaroli rice – 320 g
  • Leek – 1
  • Sausage – 250 g
  • Vegetable broth – 1.5 l
  • Grated Parmesan – 50 g
  • Butter – 70 g
  • Salt – to taste

Preparation

How to prepare the leek and sausage risotto recipe

1

First clean the leek by removing the final beard and the outermost layer. Then cut it in half lengthwise and cut it into slices. Melt half the butter in a pan and brown it.

2

Remove the casing from the sausage and crumble it with your hands then place it in the pan, letting it go just long enough for it to release some of its fat.

3

Add the rice and, after toasting it for a couple of minutes in all these flavours, begin the actual cooking by slowly covering it with the boiling broth . From this moment it will take approximately 16-18 minutes depending on the variety. Add the boiling broth little by little so that the rice is always just covered. In this way the cooking will be optimal and the result extremely creamy.

4

Season with salt and, once cooked, stir in the remaining butter and parmesan, serving everything immediately.

If you want, you can cook the crumbled sausage in a separate pan, with just a drizzle of oil, and add it to the risotto when it is almost finished cooking. The same goes for leeks. In this case the process is slightly longer but allows you to keep all the flavors well divided, a bit like you can see in this video .

The idea of ​​stewing the leeks and blending them in order to reduce them into a cream which will be added to the rice immediately after the roasting phase is also excellent.

Alternatively, we recommend trying our leek and speck risotto or trying your hand at the vegetarian variant based on leeks and peas .

Conservation

By now you will know that risotto is good if consumed at the moment. However, you can store it in the refrigerator for a couple of days and reheat it in a pan before consuming it.

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Leek risotto

Riproduzione riservata © - WT

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