Welcome to this edition of Paulina Kitchen that brings you a piolísima recipe for risotto with sausage. Yes, varying and and having creativity in the kitchen is very important. It is not that adding chorizo to a risotto is something very new, but it is something different and it looks very good.
You have to be encouraged because adding our touch to classic recipes always Garpa! Anyway, here I leave the recipe for the traditional risotto so that they can use that base and add what you most want.
About this recipe for risotto with sausage
This recipe is ideal for these times when the cold begins. And the truth is that the chorizo adds a touch of very special flavor. It can also be done with a bacon, for example.
It is clearly not a recipe for vegetarians. But don't despair! I leave here another recipe so that they can also enjoy the vegetarian risotto. The base is the same, so it is a very good option for a dinner in which different eating habits have to live together.
Here I leave you then, Risotto's recipe with sausage
Ingredients
- 1 purple onion
- 1/2 Mryr
- 3 tbsp. Tomato puree
- 1 Creole sausage
- 2 garlic cloves
- 1 cup carnaroli
- 1 jet of red wine
- 4 cups approx. of broth (better if it is meat. Here I leave link to a video to make the boxes houses)
- 1 cdita. of paprika
- Salt and pepper
How to do risotto with sausage step by step
- The first thing we are going to do is remove the skin from the sausage and undo the inside with a fork.
- Then, we are going to place this interior of the sausage in an empty pot, over medium - strong heat. The sausage will be misfortuned and will be crispy. Stir from time to time with a wooden spoon, undoing the chorizo pieces that have been very large. If a lot of liquid (that is, fat), they are removed from the satin and put the dried pieces back to the fire. Once they are well crispy, remove on a plate and reserve.
- We are going to chop the onion. Also garlic and meor.
- In the same pot in which we did the chorizo (we did not wash it, but we remove the excess fat), saute the onion, the bell and the garlic until they see that the onion is transparent.
- Now we are going to add the chorizo and the jet of red wine to the pot. We let it cook a couple of minutes, stirring, until it stops alcohol smell.
- What follows is to add salt, pepper and paprika. Also the puree of tomatoes.
- Moment of adding the rice and cooking, stirring in minimum, until it looks a bit transparent and brilliant.
- Now, Risotto Moment: We are going to add tablespoons of broth little by little (it is important to have the broth always hot) and stirring, not continuously but very often. Every time the rice loses moisture, we add another tablespoon of broth. We continue like this until our risotto looks creamy and the rice is at the point you like (I like the dente).
- Finally, stir strongly so that it is very sweet. Serve and eat immediately does not cool!
This is this incredible risotto!
