Risotto salsiccia

Profile#

Dies ist ein mein Lieblingsrisotto, idealerweise mit der pikanten Variante einer italienischen Salsiccia. Wie bei jedem Risotto wird hier der grundlegender Vorgang beschrieben. Mit wenig Aufwand kann man dies Rezept z.B. in ein Pilz Risotto oder ein Meeresfrüchte Risotto umändern. Dazu werden einfach die Zutaten geändert und eine andere Brühe verwendet. Grundsätzlich gleich bleibt allerdings, wie der Reis perfekt gemacht wird.
Eine Salsiccia wird aus Schweinefleisch gemacht und ist mit schwarzen Pfeffer und Fenchel Saaten gewürzt. Manchmal enthält sie zudem Chilly und kommt so als Salsiccia Piccante daher.

Ingredients#

• 3 large white onions
• 4 small salsiccia or 2 of the slightly larger ones
• 1/2 onion
• 4-5 sprigs of thyme
• 1 liter vegetable stock
• 1 glass of white wine
• olive oil
• 100g butter
• salt and pepper

Let’s go#

We start with the onions, which are placed in an oven preheated to 190° for 60 minutes. As the rest goes very quickly (approx. 25 minutes), we can take our time with the preparation and will probably have to wait a little longer. CAUTION: The onions are very hot when they come out of the oven.

Cut the salsiccia lengthwise and remove the sausage meat to cut it into small pieces.

Instant vegetable stock is used as the stock. The stock is boiled and then kept hot at all times. It is gradually added to the rice and must NOT be cold. It is best to leave it to simmer. Otherwise the risotto rice would not become soft.

We also need half an onion, finely diced.

The finely chopped sprigs of thyme give this recipe a real kick.

You also need olive oil, butter, white wine and a little salt and pepper.

The finely chopped sausage is seared. This releases some of the fat from the sausage. You can skim off some of the fat, but not too much as we need the flavor carrier.

Remove the browned meat cubes from the pan and drain on kitchen paper.

Add a knob of butter to the hot pan and, once it has melted, the risotto rice to toast lightly and the diced onion.

It must be stirred constantly and the rice gradually becomes translucent. As soon as it is completely translucent, add a glass of wine, which we reduce by about half. This takes about 5 minutes.

Now add the first ladleful of stock. Not too much at once so that the rice can absorb the stock slowly. Keep stirring and allow the risotto to simmer gently.

Gradually add a ladleful of stock and continue stirring. Check from time to time whether the rice has softened. It should still be a little firm, but already soft. At this point, stop adding the stock and stir in the thyme instead.

Peel and quarter two of the onions from the oven. Cut the other into small pieces and mix into the risotto.

Turn off the heat at this point, add the rest of the butter and mix everything well. Season to taste with salt (not too little) and pepper, put the lid on the pan and leave the risotto to rest for 2-3 minutes.

Finally, place the remaining quarters of onion on top of the risotto.

A classic risotto is ready. Asparagus goes very well with it and, of course, a glass of good white wine.

If you change the stock and the garnish, you will quickly have a different risotto variant. The basic principle always remains the same. Half an onion, risotto rice and a glass of white wine. And very importantly, add a little butter last to make the risotto smooth. If you like, you can also grate some cheese over it at the end and stir again.