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Blumenau sausage risotto with crispy leek
🇧🇷Brazil
•View in original language
(Português)
2 hour(s)
10 servings
Chef Evilin
@chefevilinsantos- Ingredients
- Recipe
- Arborio rice1 kg
- Blumenau sausage500 g
- Onion2 unit(s)
- Carrot2 unit(s)
- Salmon50 g
- unsalted butter4 tablespoon
- Dry white wine250 ml
- Garlic2 coffee spoon
- Green Smell1 cup
- Water2 l
- Cottage cheese200 g
- Grated Parmesan Cheese to taste
- Garlic slices3 cup
- Soybean oil to taste
- Wash the sausage well, remove the skin and cut the sausage into slices.
- For the broth: in a high pot Sauté 1 onion cut into large pieces, 2 carrots with peel in large pieces, celery, sausage skin and 1 teaspoon of garlic until golden.
- Add the water and let it boil for 10 minutes.
- In another pan, fry the sausage in its own fat, add the chopped onion into small cubes, chopped garlic, the rice and sauté for about 3 minutes.
- Pour in the wine, and stir. Then add 4x of the broth. Let it cook on low heat.
- Add broth with a ladle as it dries. Until the rice is al dente (be careful not to overcook it)
- While risotto is cooking, heat a non-stick frying pan with oil, fry the garlic until golden, drain in a sieve and sprinkle with salt. Reserve
- When the rice is al dente, place 2 tbsp of butter, the curd, parsley and grated cheese to taste, on top of the crispy garlic. Serve immediately.
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