1 1/2 cup Carnaroli rice
2 sausages, casing removed and crumbled
2 medium zucchini, diced
8 cups chicken broth, minimum
1 medium onion, roughly chopped
1/2 cup Parmigiano Reggiano, grated
1/4 cup dry white wine
3 tbsp Italian extra virgin olive oil
2 tbsp cream cheese
Bring broth to a boil, then lower heat to simmer.
In a large non-stick skillet, warm up the extra virgin olive oil and sautee onions, zucchini and sausages until onions are translucent and sausages are browned.
Stir in rice, cook for about 2 minutes, stirring, then add wine.
Cook for about 17-20 minutes (depepnding on your taste), adding simmering broth a ladle at a time and stirring frequently, to avoid sticking.
Remove from heat, stir in parmigiano and cream cheese and serve immediately!!
This recipe serves 4.
- I prefer to use bratwurst because it has no fennel seeds.
- I didn't have butter, reason why I used cream cheese. It's a good substitution, but risotto should be made with butter ;-)
- I didn't have white wine either, only red. So I used same amount of brandy, which gave it a light beige color, and a very good taste!!
- Carnaroli is the best rice for risotto, less starchy than arborio but easier to cook: it doesn't overcook too easily.
