Tomato Risotto with Sausage, Ricotta and Mint

Name: Tomato Risotto with Sausage, Ricotta and Mint
Total time: 30 min
Yield: 4
Ingredients: 100 g of AIA Paesana Luganega; 80 g of Carnaroli rice; Half a liter of chicken broth; 3 peeled tomatoes; 50 g of mozzarella; Half a shallot; Mint leaves; Grated Parmigiano Reggiano; Extra virgin olive oil; Salt; Pepper

Here is the easy recipe for Tomato Risotto with Sausage, Ricotta and Mint!

100 g of AIA Paesana Luganega

80 g of Carnaroli rice

Half a liter of chicken broth

3 peeled tomatoes

50 g of mozzarella

Half a shallot

Mint leaves

Grated Parmigiano Reggiano

Extra virgin olive oil

Salt

Pepper

Description

Today AIA suggests a first course with a truly enveloping taste: the tomato risotto with sausage, ricotta and mint. This preparation is really simple to make and will be perfect if served on a Sunday family lunch or a dinner with friends.

Here are all the secrets for the perfect risotto!

The AIA Paesana Luganega sausage gives the dish a decisive and inviting flavor, while the ricotta makes it really delicate. Preparing the tomato risotto with sausage, ricotta and mint will be easy if you follow our suggestions. Here is the complete recipe!

Luganega Paesana

Procedure

In a pan, fry a fine chop of shallot in extra virgin olive oil. When the shallot is transparent, set it aside and in the same pan toast the rice. Then add the broth and cook it like a normal risotto.

In a pan, brown the sausage well cut into pieces. Halfway through the rice cooking, add the peeled tomatoes after blending them. Also add the sausage and adjust with salt and pepper. At the end of cooking, cream the risotto with the Parmigiano Reggiano and a drizzle of oil.

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