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Risotto Ticino

updated

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Ingredients for 4 servings:

  • 150 g long grain rice
  • 500 ml water
  • 1 stock cube
  • 2 cup(s) cheese, grated
  • 400 g sausage, as desired
  • 1 pack of frozen peas, approx. 300 – 400 g
  • 4 egg yolks
  • 4 leeks
  • n. B. Sauce

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

a tasty risotto with sausage, egg and peas

Cook the rice in the cubed broth for about 20 minutes. Skin the sausage, chop it into small pieces, and lightly mash it with a fork. Brown it briefly in a dry, hot pan. Mix the sausage, heated peas, and most of the grated cheese into the cooked rice using two forks. Arrange the risotto in a serving dish, top with the raw egg yolks, and sprinkle with the remaining cheese. Serve hot. Serve the finely chopped leeks and sauces separately, if desired. Drink suggestions: beer, red wine, or seasoned tomato juice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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