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Rice (Carnaroli, Arborio, Roma variety), 300 g
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Fresh pork sausage, 300 g
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White truffle, 50 g
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Caribbean rum, 2 shots
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“Gusti”: ½ onion; 1 carrot; 1 celery stalk; 1 garlic clove
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Extra-virgin olive oil
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Beef broth, ½ l
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Butter, Parmesan or Grana Padano grated, salt and black ground pepper
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PREPARATION
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Finely chop finely the “gusti”/vegetables and brown until golden in extra-virgin olive oil
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Add the garlic clove, to be removed once it is all browned
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Remove the skin from the fresh sausage, break uo and cook over a low flame
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Add the rice to the sautéed vegetables and pour 1 shot of rum – combine together
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Toast the rice and add the broth – stir again – check the salt and complete the cooking process very slowly for 15-18 minutes
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Put the risotto on a serving plate and stir in melted butter
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Sprinkle with a drizzle of rum and dust with the fresh grated cheese and cover with white truffle shavings
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Serve very hot
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