Risotto with sausage and primosale cheese

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

 

 

Back from Sicily 

I recently visited Sicily and, although I was there for a couple of days only, I was able to bring back many of my favourite local foods: cheese and sausage, fresh pasta and sesame biscuits.

So, when in doubt about what to cook for dinner, it was even easier than usually to decide for a tasty risotto with Sicilian sausage and primosale cheese.

The recipe is straightforward and ingredients are key. If you miss this specific choice of cheese and sausage, choose the ones you trust and have available: the result is ensured as majestic anyway!

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

320 g Carnaroli rice 
200 g sausage
1 l meat broth
1 glass Lager beer
100 g grated primosale cheese

10 g butter
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. Heat a big pan, 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 beer until it evaporates
5. Cook the rice, adding a spoonful of boiling 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 and the Primosale cheese. Stir to mix and serve immediately!

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