Recipes

So much history behind tastasal risotto

Tastasal risotto

Preparing tastasal risotto is really simple, but the recipe is slightly different from the more traditional ones. Let's discover it together!

Tastasal risotto is a typical Veneto dish , to be precise from the Verona area. It was born way back in time when families used to get together to kill the pig, a real day of celebration for those who lived in hardship almost all year round. Tastasal, a dialect term meaning to taste of salt , is nothing other than the mixture of fresh salami . A sort of minced meat (but don't do it with minced meat or it will be something else), flavored with plenty of salt, pepper and spices, such as cloves, garlic and rosemary.

By tasting the tastasal the mother of the family was therefore able to understand if the meat was seasoned to the right degree and to be able to proceed with the preparation of the sausages . Today tastasal risotto is little known, thanks to the fact that it is not always easy to find fresh salami paste in supermarkets. But if it comes to hand, try it because it is truly irresistible!

Preparation

Tastasal risotto

First, bring the broth to the boil, then add the rice and leave to cook over a low heat.

Separately, in a pan, brown the finely chopped onion with the butter and rosemary . Once the onion is browned, remove the rosemary sprig and add the tastasal , browning it evenly.

Pour in the white wine and once all the alcohol has evaporated, turn off the heat. Add the tastasal to the rice after about 12 minutes of cooking, cover and turn off the heat. We advise you to also cover the pan with a cloth to limit the dispersion of vapors and allow the rice to continue cooking. Let it rest for 5 minutes .

Flavor with Grana Padano , a sprinkling of cinnamon and mix. Serve the tastasal with the original recipe piping hot.

Risotto, especially this variant, is really quick to prepare. If you are looking for other ideas of this type, our section of quick first courses is the one for you.

Conservation

As with all risotto recipes, tastasal is also good freshly made. However, if you have leftovers, you can store it in the refrigerator in an airtight container for a maximum of 2-3 days and then reheat it in a pan or in the microwave.