| |
I4OYU > RECIPE 01.10.09 01:40l 38 Lines 1500 Bytes #999 (0) @ WW
BID : 28716_WB3DTG
Read: GUEST
Subj: RISOTTO MANTOVA STYLE
Path: DB0FHN<DB0MRW<DK0WUE<7M3TJZ<ZL2BAU<VE2PKT<VE3UIL<N4JOA<K9BBS<KQ0I<
W0AK<N0RVX<N0RVX<WB3DTG
Sent: 090930/1756Z @:WB3DTG.#CEPA.PA.USA.NOAM #:28716 [Bethlehem] $:28716_WB3DT
From: I4OYU@WB3DTG.#CEPA.PA.USA.NOAM
To : RECIPE@WW
Risotto Mantova Style - Risotto alla Mantovana
A simple sausage risotto made (ideally) with sausages from Mantova. In their absence
make this sausage risotto with mild Italian sausages, not the more spicy variety.
To serve 6:
Prep Time: :20
Cook Time: :20
Ingredients:
2 1/2 cups (500 g) Carnaroli or Vialone Nano rice
2/3 pound (300 g) mild sausage
1/2 cup (100 g ) unsalted butter
1 1/2 quarts (1.5 l) simmering chicken broth
A leek, the green top discarded, roots trimmed, and the remainder minced
1 cup (50 g) freshly grated Parmigiano
Salt & freshly ground white pepper
Preparation:
Skin the sausages and crumble them. Sauté the minced leek over a low flame until
it is just golden, then add the crumbled sausage meat and continue cooking until
it too is lightly browned, about 10 minutes. Remove the mixture with a slotted spoon,
turn the heat up slightly, and stir the rice into the drippings. Continue cooking
for several minutes, stirring constantly lest the rice stick. Return the sausage
mixture to the pot and begin adding the broth, a ladle at a time. When the rice
reaches the al dente stage turn off the flame, stir in most of the cheese, dust
with a grating of white pepper, and serve with the remaining cheese on the side.
As a variation, stir a brimming cup of warmed red wine into the rice before you
begin adding the broth.
" MANTOVA is a Big City in Italy
73 Gabriella I4OYU - I4OYU @ IR4W
Read previous mail | Read next mail
| |
