Risotto with Salsiccia

Ingredients

• 1 onion
• 3 tbsp butter
• 250 g Arborio rice
• 200 ml dry white wine
• 700 ml vegetable broth
• 200 g salsiccia
• 1 tbsp Olive Oil
• 70 g cheese (Bitto)
• Salt
• Pepper (freshly ground)
• rosemary (for garnish)

Instructions

1. 1.

   Peel the onion, finely chop it and sauté half of it in a pot with 1 tbsp melted butter until translucent. Add the rice, stir briefly, then deglaze with wine, allowing it to absorb fully while stirring. Then add enough broth to just cover everything, absorbing it again while stirring. Repeat this process until the rice is cooked and the broth is exhausted.

2. 2.

   Meanwhile, peel the sausage and cut into pieces. Sauté the remaining onion cubes in a hot pan with 1 tbsp oil until translucent. Add the sausage and cook briefly. Grate two-thirds of the cheese coarsely and mix it with the onion-sausage mixture (leaving 4 tbsp) and the remaining butter into the risotto. Season with salt and pepper. Dice the remaining cheese into small cubes. Plate the risotto on a serving ring, top each portion with one tablespoon of sausage-onion mixture and a few cheese cubes, then garnish with rosemary.