Italiano
The recipes of traditional cuisine of Campania.
Two versions that you can try cooking this risotto Campania Felix. Aglianico you choose it, just that it is indigenous. For sausages, ask your butcher and ask those made at knife point. If used, instead, Provolone del Monaco, the gold of Lattari Mounts, not begrudge his presence. It ‘a cheese of character and we couple well with the Aglianico.
Ingredients for 4 persons: 320 g of risotto rice, 300 grams of sausage, 350 ml of Aglianico, a handful of bay leaves, a few sprigs of thyme, 1/2 liter of vegetable broth, 50 g of fresh provolone, 20 g of butter, two tablespoons of Parmesan, 2 shallots, 1 clove of garlic, extra virgin olive oil, salt
Preparation
In a saucepan reduce to almost half the wine, flavored with thyme and two bay leaves, shallot, cut into quarters and a clove of garlic. Next, strain it and keep aside. Cut the sausage into small pieces by depriving them of the gut, and brown them in a pan with a little oil. Half-cooked cooked, poggiatele of laurel leaves in a pan, the bottom of which you put aluminum foil and cook in the oven at 180 degrees for about ten minutes. In a saucepan, fry the chopped shallots in a little olive oil, add the rice and toast it cook slowly adding the broth. When the rice is almost cooked, add the wine. Eventually, over low heat, stir the risotto with the butter into small pieces, provolone sweet cut in flakes and parmesan cheese. Finally add the sausages and then served nice steaming.
P.S.
In the version with Provolone del Monaco (minimum 150 grams), of course you miss the whole part of the preparation of sausages, and you add it only when you whisk risotto just before serving (in this case the provolone sweet is not necessary).
