Frankford risotto with Greek sauce and herbs

Ingredients for 4 servings:

• 1 pack of herbs for green sauce (parsley, chives, sorrel, borage, chervil, cress, burnet burnet)
• 1 onion(s), finely diced
• some fat for frying, e.g. olive oil or clarified butter
• 100 ml white wine or cider
• 350 g risotto rice, e.g. B. Carnaroli, Vialone or Arbori
• 1 liter broth, e.g. beef broth, chicken stock, vegetable broth
• salt and pepper
• 4 sausages (beef sausages), if possible from Gref Völsing

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Risotto with Green Sauce Herbs – Recipe for the Kenwood Cooking Chef

Multi with knife or blender: Sort the herbs, wash them, and chop them slightly. Blend them in the multi or blender with a little of the soup. Flexi with gray rubber lip, cooking level 140°C: Finely dice the onions and sauté them in the olive oil. Add the rice and let it become translucent. Deglaze with the wine and let it reduce completely. Bring the soup to a boil and keep it hot. Pour in a little of the soup. Reduce the temperature to 100°C and interval level II. Whenever the rice has absorbed the soup, add a little more soup. If there isn’t enough soup, continue cooking with hot water. Continue cooking until the risotto has reached the desired consistency. Finally, add the blended herbs and season with salt and pepper. Let the beef sausages simmer in lightly salted water until hot (DO NOT boil) and serve the risotto with a beef sausage each.