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today we will make a risotto with fennel, sausage in red wine, to do it you need:
1 fennel already clean
1 liter of vegetable stock or meat
300 g of Carnaroli variety rice
1/2 minced onion
100 grams of fontina
butter enough, I'm using Lurpak's
160 grams of sausage to which it goes removed the gut and pulped
3/4 glass of red wine that I already have on the kitchen floor
20 grams of grated Parmesan cheese
we start by grinding the fennel with a knife or a half moon
you do not need to make regular pieces because it is a risotto with a rustic flavor
it must be finely chopped but if larger pieces remain, it does nothing
on the contrary they must be felt at every bite
choose a medium fennel greatness and fresh to give sweetness to the dish
if you like it instead, taste more pungent choose it bigger is a little older
and here's how it should to be finely chopped but not regular
we heat a cast iron pot
and add 25 g of butter
if you do not have a cast iron pot
a normal steel pot is fine
as soon as the butter has melted
add the chopped onion
and the fennel
mix
let's cover and let everything wither very low flame
stirring occasionally to make it flavor well and check that it is not browning
one must only wither
after 3-4 minutes, depends on yours pot, add the sausage
let it brown for good, raising the flame a little
at this point we add the rice
and mix well to make tasteless e toast each grain
when you see that the beans have turned bright
add the red wine, raise the flame and let the wine evaporate
when it has evaporated, add the little by little vegetable broth or meat what you are using
doing well first what you have already added
before adding more and keep it up
until you have a nice al dente rice almost cooked
for me it took 16 minutes of cooking
check the cooking time on the your pack of rice or anyway
taste to see if it is almost cooked so you will be more confident
when the rice is quite al dente of almost cooked must still have some soup in the rice
if ever your is dry add another po
turn off, remove the pot from the heat, add a piece of butter
about 20 grams and parmesan
stir to melt the butter
take the fontina cut into cubes and we sprinkle it on rice
cover and let rest a minute off the fire
and here's our risotto with fennel, sausage in red wine ready
we just have to give a gentle mix and serve hot, great for the winter
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