Risotto with leeks and sausage, how much flavor in a first course

In its simplicity, leek and sausage risotto is one of those first courses that everyone can agree on. Here’s how we prepare it.

Few recipes like those for risotto allow you to give vent to your imagination and propose particular pairings. With leek and sausage risotto we want to offer you a first course tasty but at the same time simple to prepare, perfect to serve on more informal occasions such as a dinner with friends.

The procedure has nothing difficult: the steps are the same as for any risotto with the only difference on the ceiling to start which here is based on leeks. The addition of the sausage will give the dish the last boost of flavor and following our advice it will not lack creaminess either.

leek and sausage risotto
leek and sausage risotto

How to prepare the leek and sausage risotto recipe

  1. First of all clean the leek removing the final beard and the outermost layer. Then cut it in half lengthwise and cut it into slices.
  2. In a saucepan, melt half the butter and brown it.
  3. Remove the casing from the sausage and crumble it with your hands then put it in the pan letting it go just long enough to let it release part of its fat.
  4. Add the rice and, after toasting it for a couple of minutes in all these flavours, start cooking by covering it flush with the hot broth. From this time it will take approx 16-18 minutes depending on the variety.
  5. Add the boiling broth little by little so that the rice is always just covered. In this way cooking will be optimal and the result extremely creamy.
  6. Season with salt and, when cooked, stir in the butter leftover and the Parmesan, serving immediately.

Simpler but still delicious, risotto with leeks is also perfect for those who follow a vegetarian diet or simply prefer a lighter first course.

storage

By now you know that risotto is good when eaten at the moment. However, it can be stored in the refrigerator for a couple of days and reheat it in a pan before consuming it.

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