Sausage Risotto
Ingredients
- Aceto Sopraffino or Aceto Sopraffino Riserva
- 160 g Arborio rice
- 100 g Fresh sausage
- ½ Chopped onion
- ½ Chopped celery stalk
- 50 g Butter
- To taste Pepper
- 2 spoons Olive oil
- 1 spoon Chopped parsley
- 1 Glass of dry white wine
- 500 cl Meat broth
Instructions
- Sauté the onion and celery with half the butter and oil.
- Pour in the rice and when it pops pour in the wine and evaporate.
- Cut the sausage into pieces and cook together with the rice.
- Two minutes before the end of cooking time, remove from the heat and cream with the remaining butter.
- Grind some pepper and stirringly pour in the parsley.
- Add 3.0 cl. of Aceto Sopraffino or 3.0 cl. of Aceto Sopraffino Riserva
Notes
From our research done, an interesting combination of Aceto Sopraffino and Aceto Sopraffino Riserva with rice has been verified; in this case, risotto with fresh sausage. Aceto Sopraffino with its characteristic sweet and sour flavor combines very well with this typical dish by reducing the fat taste of the sausage, making the dish more savory, while enhancing the flavor of the meat.
Organoleptic analysis
OUR VINEGAR
With the reserve Sopraffino vinegar, the fatty taste of the sausage is further reduced, accentuating even more the savoriness of the dish. their savoriness and herbaceous sensations, give the right flavor and take away that fatty feeling of the sausage.
