Risotto with sausage and balsamic vinegar

• 20 minutes to prepare • 30 minutes to cook • Serves 4

 

 

Di tanti palpiti

This is a characteristic first course with a peculiar taste:
un signor Risotto with sausage and balsamic vinegar.

I've used a a 10-year-old balsamic. This vinegar is of high quality with a superb sweet and sourness to it, as well as a viscous consistency that means you only need a small amount. With the umami and fruitiness of the cheese, and with the crispy fatness of sausage bites, this dish really intrigues the palette.

Moreover, this recipe is not difficult to be done and requires few ingredients, which makes it suitable for those moments your pantry is sadly empty.
Just follow the instructions, you will be smacking your lips!


Here's what you will need for the 4-serving recipe:

 

320 g Carnaroli rice 
1 shallot
200 g fresh sausage
1 glass red wine
1 l vegetable broth
150 g grated Parmesan cheese
EVO oil
balsamic vinegar
salt and pepper

1. Cut the skin of the sausage with the tip of a sharp knife and remove it. Cut the sausage into nibbles of equal size
2. Braise the chopped shallot with 2 tablespoons of EVO oil until golden, then add the sausage and let it become golden
3. Pour the rice into the pan and let it toast for 1 minute
4. Simmer it with the red wine until it evaporates
5. Cook the rice, adding a spoonful of boiling vegetable broth at a time, as for a normal risotto, (please refer to the cooking time indicated on the rice package)
6. A few moments before the rice is done, add freshly ground pepper, 3 tablespoons of Parmesan cheese and 2 tablespoon of balsamic vinegar. Serve immediately!

In the following, Nutrition Facts of this dish are indicated. Data is provided per serving.

Rossini wrote the aria Di tanti palpiti while waiting for some risotto in a Venice restaurant.
Luckily instagram was not around at the time.