Risotto with fresh Cinta Senese sausage and Sangiovese Wine

You're right ... risotto isn't really a Tuscan dish, but with these typical Tuscan ingredients it almost becomes one. Try our recipe for this tasty and creamy risotto, but which at the same time has some crunchy touches.

Ingredients for 4 people
- 350 g of rice (Carnaroli or Arborio)
- 2 glasses of Sangiovese red wine
- 1 shallot
- 150 g of Semi-aged pecorino cheese grated
- 50 g of butter
- 300 g of Cinta Senese PDO fresh sausage (without casing)
- sage according to taste
- sale and pepper according to taste
- Extra virgin olive oil q.b.
- meat broth according to taste
- 70 ml of milk
- Breadcrumbs according to taste

1) Place the chopped shallot in a pan with 2 tablespoons of extra virgin olive oil.
When it is golden, add 150 g of sausage and crush it in small parts with the help of a wooden spoon, then add the chopped sage and stir for a couple of minutes.

2) Pour in the rice and toast it well, then add all the red wine.

3) Cook the risotto and gradually add the meat broth, stirring occasionally.

4) In the meantime, heat the milk over low heat and add the 100 g of pecorino, stir very often, until the cheese is completely melted, forming a homogeneous cream. Set the cheese sauce aside for now.

5) With the left sausage, form small meat balls of about 2-3 cm. Pour some breadcrumbs into a deep plate and pass the sausage balls in the breadcrumbs until they are fully covered. Fry the meatballs for a few minutes in a pan with oil until they are golden and crisp on the outside.

6) When they risotto is almost cooked, add the butter and the remaining 50 g of grated pecorino-cheese. Season with salt and pepper. Decorate your risotto with a few drops of the cheese sauce and put the sausage balls on top.

Enjoy your meal!

Photocredit and recipe inspiration from Alberto Aduasio | IG: chefsottoesame

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