Grumolo risotto with salcissia
Risotto made with a late winter chicory served with tasty salsiccia
Servings 2
Ingredients
- 2 salsiccie I like to use a coarse salciccia as it tends to have more flavour
- 1 medium sized red onion finely chopped
- 2 garlic cloves finely chopped
- olive oil enough to slightly cover the bottom of your pot
- 1 medium sized glass risotto rice
- 1 dl white wine
- 2 medium sized glasses water
- 1 tea spoon vegetable bouillon
- 4 small grumolo rosettes washed and cut into 1 cm slices
- 1 table spoon ricotta because this is what had
Instructions
- Cut your salsiccie into 1cm wide rolls and gently fry them until they are browned on all sides. Be careful not to burn them. Set aside.
- Heat up the olive oil in your pot before adding the finely cut onions and garlic cloves. Reduce the heat to medium and cook them until your onions are translucent - this will take 5-7 minutes. Also here, be careful not to burn them.
- Next add the rice and stir continiously ensuring that the rice grains get some roast aromas before adding the wine. Your rice should sizzle when pouring the wine over it. Let this cook for 2-3 minutes on medium heat. Then add the water as well as the bouillon and reduce the heat to let everything simmer gently.
- After 10 minues add the roasted salsiccia rolls (make sure you add the fat you have in the pan) as well as the cut grumolo rosettes. Stir all together and let it simmer until your rice is al dente - this will take approx. another 10 minutes. Before serving, add the ricotta.
