Ingredients
The following ingredients have 2 Servings
- 2/3 cup (4.2oz, 125gr) Arborio rice (or other rice specifically for risotto – Carnaroli or Vialone Nano)
- 1/2 cup (4oz, 120ml) red wine
- 2 1/4 cups (18oz, 540ml) beef broth
- 1/2 onion, chopped
- 1 tbs olive oil
- 1/2 cup (2oz, 60gr) Parmesan cheese – freshly grated
- Condimenti:
- 8oz (240gr) sausages, cut into 1/2″ slices
- 1/2 onion, chopped
- 1/2 green pepper, chopped
- 1 cup (8oz, 240gr) white beans, rinsed
- 1 tbs olive oil
- 2 tbs fresh garlic chives, chopped
Instruction
- Heat beef broth and keep hot over low heat.
- In medium saucepan heat oil over medium heat.
- Add 1/2 onion and sauté until transparent.
- Add rice and sauté stirring, for 1 – 2 minutes until rice has white center.
- Add red wine and stir.
- Start condimenti.
- When rice has absorbed most of the wine add a 1/3 cup of broth, stir.
- When broth is almost absorbed add another 1/3 cup and continue adding 1/3 cup at a time and stirring. Before the last 1/3 cup taste a few kernels of rice. They should be just ‘al dente’ – slightly resistant to the tooth but fully cooked. If more broth is needed add it 1/6 cup at a time and waiting until almost completely absorbed.
- Stir in the Parmesan and condimenti, spoon into a bowl or risotto platter and serve immediately.
- Heat oil in a medium skillet.
- Add sausages, 1/2 onion, green pepper and sauté until sausages are cooked through.
- Add beans, chives, turn heat to low, cover and keep warm until needed.
