Chestnut and Sausage Risotto

Name: Chestnut and Sausage Risotto
Total time: 35 min
Yield: 4
Ingredients: 100 g of AIA Paesana Verzino; 320 g of arborio rice; 100 g of chestnuts; 20 g of parmesan; 20 g of butter; 1 celery; 1 shallot; 1 bay leaf; 1; 5 l vegetable broth; Salt to taste; Pepper to taste

A refined and flavorful first course: here's how to prepare a special risotto.

100 g of AIA Paesana Verzino

320 g of arborio rice

100 g of chestnuts

20 g of parmesan

20 g of butter

1 celery

1 shallot

1 bay leaf

5 l vegetable broth

Salt to taste

Pepper to taste

Description

A first course for true chefs: the chestnut and sausage risotto is an ideal recipe for a Sunday lunch with the whole family. The vibrant flavor of the chestnut meets the recognizable and tasty flavor of the AIA Paesana Verzino to create a mix of flavors that perfectly combines to become the special seasoning of a risotto.

Preparing this first course will make you impeccable hosts: if you want to surprise your other half during a romantic dinner, this is the recipe for you. If you are undecided about what to prepare for your friends during a lunch or dinner, here is the right idea!

Discover how to prepare the perfect risotto without making mistakes thanks to AIA's advice!

Luganega Paesana

Procedure

Peel the shallot and chop it finely, clean the celery and chop the heart. Melt the butter in a pan and brown the shallot and celery in it for 4-5 minutes, don't forget to add a bay leaf.

Add to the sauté the AIA Paesana Verzino crumbled and the peeled roasted chestnuts: cook all the ingredients for 5 minutes more.

At this point, add the arborio rice to the pan and toast it for 3-4 minutes, deglazing it with part of the vegetable broth. Continue cooking, adding the broth as needed, until it is used up.

When the rice is al dente, remove it from the heat, season it with the Parmesan and adjust it with salt and pepper. Mix well, making the ingredients blend, let the risotto rest for a couple of minutes with the lid on and then serve it hot.

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