Risotto with sausage creamed with goat's ricotta

All the enveloping of the risotto and the crunchiness of the AIA chicken and turkey sausage: here is the recipe for winter!

200 g of AIA Chicken and Turkey Luganeghe

320 g of Carnaroli rice

Vegetable broth

1 untreated lemon

A teaspoon of sugar

Peeled almond flakes

100 g of goat's ricotta

40 g of butter

1 shallot

Rosemary

Extra virgin olive oil

Salt

Pepper

Description

The risotto with sausage creamed with goat's ricotta is an overwhelming and enveloping recipe that will accompany your winter dinners with a decisive and at the same time refined taste.

The secret of the perfect risotto, as everyone now knows, is the creaming which, together with the toasting, is the most important phase for the preparation of this excellent first course.

The chicken and turkey sausage, will give crunchiness to the dish while the goat's ricotta will be the enveloping and creamy element, Here are the steps and the video for the preparation of risotto with sausage and goat's ricotta.

Procedure

In a pan fry the finely chopped shallot and rosemary. Toast the rice in the same pan.

Blend the rice with the broth and cook it. Meanwhile, in a non-stick pan put the lemon zest, which will give freshness to your dish, add very little water and sugar, then cook until caramelized. In another pan, put the crumbled sausage and brown it until it is slightly crispy on the outside.

Halfway through the rice cooking, add the sausage and salt. When the rice is ready, turn off the heat and cream with the goat's ricotta and butter, adjust with pepper and decorate with lemon zest and almonds.

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