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30min

4 Servings

porcini funghi risotto and cold Tuscan sausage

Ingredients

List

250 g of cold Tuscan sausage cut into cubes;
  • 2 cups of vegetable broth;
  • 2 cups (tea) of arboreal rice;
  • 6 tablespoons of finely chopped onion;
  • 3 tablespoons of oil;
  • 3 tablespoons of butter;
  • 200 ml of red or white wine;
  • 100 g of hydrated porcini funghi;
  • 80 g of grated parmesan;
  • Salt and black pepper to taste.

Preparation

Mode

  1. Heat a little oil in a pan, sauté the onion and then the sausage.
  2. Add the arboreal rice still raw and toast the grain a little.
  3. Add the wine and let the alcohol evaporate.
  4. Then add the stock and cook the rice for approximately 20 minutes, adding more stock gradually.
  5. Add the funghi and cook a little, then add the cheese and butter and add a finishing touch with olive oil.
  6. This delight serves 4 portions and will win over your mother-in-law!