SERVES 4 PEOPLE
READY IN 35′
INGREDIENTS
1 teaspoon onion, minced
2 tablespoons extra virgin olive oil
Rosemary to taste
2 sausages, minced
9 oz Carnaroli rice
¼ glas white wine,dry
1 US quart vegetable broth
1-2 teaspoons vegetable bouillon cube
1 teaspoon butter
1 slice Brie cheese, cubed
STEP 1: SAUTÉ THE SAUSAGES
Put in a frying pan onion, oil and rosemary. Add the sausages and cook for 5-10 minutes.
STEP 2: COOK THE RICE
Add the rice and toast it. Add the white wine, and stir continually over medium heat until it is absorbed. Add a ladle of broth and cook over medium heat (it must boil) for 15-20 minutes, occasionally adding a ladle of broth (or whenever the rice tends to dry) and vegetable buoillon cube.
Before turning the fire off taste the risotto to check the flavor and if necessary add salt.
STEP 3: MAKE IT CREAMY
Remove from heat and add butter and Brie cheese. Mix slowly and bring to the table.
#getBready & enjoy your meal
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