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Sauté shallots in 30 g of butter. Add rice and stir, cooking until grains become transparent. Deglaze with the Merlot, shaking in a scoop of the bouillon and letting this simmer for about 15 minutes, until the rice is cooked al dente. Meanwhile, add the olive oil to a pan with 30 g of shallots and sauté, adding the crumbled sausage and frying for 5 minutes. Then add the herbs. Take the risotto off the heat, adding the remaining butter and Parmesan. Plate the risotto with the sausage and herb mixture on top. Buon appetito!
A recipe by Roberto Galizzi, chef at Grotto dei Pescatori
- TYPICAL PRODUCTS Cold cuts , Specialties