Risotto with pumpkin and sausage

chef

Monica Copetti

Other Ingredients

100 g. Parmigiano Reggiano cheese

30 g. Butter

500 g. Sausage

1 Onion

q.s. Salt & Pepper

Serve 6

In a saucepan with a little butter brown the finely chopped onion, than  the chopped sausage and brown them also.  Add the carnaroli rice, toast it over high heat and then deglaze with the white wine, and let it to evaporate. Stat to add the boiling broth (for each litre of water use  22g. of Grancuoco) a little at a time. Halfway through the cooking, add the pumpkin cream. When the risotto is cooked ,remove from the heat and stir in the butter and parmigiano. Serve hot, with shaved parmigiano reggiano cheese .

Utilizzare Salsiccia riportante in etichetta la dicitura senza glutine.