Risotto with sausage and Apulian fiordilatte Stracciatella

05/04/2014 - Ingredients for 4 people:
- 350 g Vialone Nano rice "Principato di Lucedio"
- 2 tsp concentrate from Pachino cherry tomatoes "Campisi"
- 1 liter of granulated broth "Well"
- 2 salamelle (fresh sausage) "Azienda Agricola Marchesini"
- 1/2 glass of white wine
- 1/2 onion
- 500 g Apulian fiordilatte Stracciatella from Andria "Caseificio Olanda"
- 2 tablespoons Parmigiano Reggiano aged 36 months
- 3 tablespoons Organic extra virgin olive oil "Adamo"

Articolo tratto da: Anne to London

Ingredients for 4 people:
- 350 g Vialone Nano rice "Principato di Lucedio"
- 2 tsp concentrate from Pachino cherry tomatoes "Campisi"
- 1 liter of granulated broth "Well"
- 2 salamelle (fresh sausage) "Azienda Agricola Marchesini"
- 1/2 glass of white wine
- 1/2 onion
- 500 g Apulian fiordilatte Stracciatella from Andria "Caseificio Olanda"
- 2 tablespoons Parmigiano Reggiano aged 36 months
- 3 tablespoons Organic extra virgin olive oil "Adamo"

Prepare 1 liter of broth of water and 2 tsp granulated broth.

Finely chop the onion and fry in a pot with the olive oil. Add the chopped salamelle and simmer for 15 minutes.

Add the rice and toast it for a few minutes. Add the white wine. Add the tomato concentrate. Gradually add the broth and cook the rice for 12 minutes until al dente.

Remove the rice from the heat and garnish with the grated Parmesan and the cream of the Stracciatella. Serve and add on each plate some Stracciatella.

Recommended wine: organic wine Preole Rosso Nero D'Avola Merlot - Agricola Biologica Adamo