Ingredients
- Water qb
- Dice (vegetable) 1
- Coarse salt qb
- Extra virgin olive oil (Taggiasco by F.lli Amoretti Lorenzo) qb
- Parsley qb
- Garlic qb
- Sausage 150 g
- Pureed Cherry Tomato 250 g
- Visit (large) 1
- Onion (small red) 1
- Rice (Flora) 350g
- Saffron Mister Chef 2 sachets
- Grappa of Pigato 1/2 cup
- Taleggio 50 g
- Grana Padano qb
Preparation
To prepare risotto with leeks saffron and sausage sauce, first of all prepare a vegetable broth consisting of a nut and a pinch of coarse salt.
Aside, take a small pan and pour a little Extra oil Virgin of Oliva Taggiasco, the chopped parsley and garlic. Sauté the ingredients for a few minutes and add the crumbled sausage with your hands. Lower the heat to a minimum and mash the sausage several times with a fork in order not to have large pieces. Once the sausage is cooked, pour the tomato puree and cook for about fifteen minutes over medium heat.
Once the tomato sauce is ready, take a large leek, remove the waste, do the same with the onion, wash them under running water and slice them thinly.
In a large non-stick pan, make a generous round of oil, pour the leek and onion and fry them. When golden brown, pour the rice and toast it. Then blend with the grappa, and when it is completely blended, start pouring the broth and the saffron sachet.
As the broth dries, add more broth. 5 minutes before turning off, add the taleggio cheese and a very generous handful of grated cheese and finish cooking. Turn off the heat, pour the risotto on the plates and on each plate put two or three generous spoonfuls of sausage ragout and serve still hot.
