Risotto with Italian Veal Sausage, Taleggio & Frangelico
This is a gourmet risotto method with Italian veal sausage, taleggio cheese and Frangelico, an Italian herb-flavored liqueur.
It’s incredibly delicious though some of the components might be difficult to source. In a saucepan melt the butter and add the shallots, soften over low heat without coloring.
Add the sausage and roast it until nicely colored. Add the rice, with a pinch of salt, and stir continuously until the rice is nicely toasted but not colored.
Next add the white wine and stir until evaporated. Cover the rice with the vegetable stock and a pinch of salt. Continue to cook the rice over a medium heat stirring constantly adding vegetable stock until the rice is cooked al dente, about 15 min.
To finish the risotto beat in the taleggio and add to the rice parmesan, the remaining butter, thyme, parsley and a shot of Frangelico. Season it to taste. * Tips: To have a nice al dente and all’onda risotto: once the risotto is cooked take it off of the heat, add all the elements list it above and leave it to rest for 1 minute covered with a clean towel.
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- Who: Italian · Frangelico · Risotto · Italian Veal Sausage · Taleggio
- Figures: 1 liter
