Leek and sausage risotto
500 g Carnaroli type rice
3 pork sausages, not too strongly flavoured, mashed
1 vegetable stock cube
80 g unsalted butter
100 g grated Parmigiano Reggiano
1.5 glasses of dry white wine
6 tbsp of extra virgin olive oil
Fine salt, to taste
Put a pan on the heat with 1 litre of water and add the stock cube. In the meantime, in another pot, heat 5 tablespoons of extra virgin olive oil over low heat, then add the leeks, not too thinly chopped, and sautée them for about 15 minutes.
In a frying pan, heat a tablespoon of extra virgin olive oil and add the mashed sausage using a fork or a ricer. Once the meat is nicely browned, add half a glass of white wine and allow it to evaporate over a low heat.
Pour the rice into the pot and toast it, then add the remaining glass of wine and allow it to absorb. Let the risotto cook for about 20 minutes, adding some ladles of stock and stirring frequently.
When risotto is half-cooked (7-8 minutes before it is ready), add the sausage. When all the ingredients are perfectly cooked, remove from the heat and add Parmigiano Reggiano and butter to cream the risotto.