Recipe Risotto with bread broth, broad beans, pecorino cheese and sausage – Italian Cuisine

Recipe Risotto with bread broth, broad beans, pecorino cheese and sausage


  • 480 g Carnaroli rice
  • 250 g fresh shelled beans
  • 250 g luganiga sausage
  • 200 g Apulian bread crust
  • 150 g butter
  • 120 g grated pecorino cheese
  • a stalk of celery
  • a carrot
  • a small onion
  • White wine
  • salt

For the recipe for risotto with bread broth, broad beans, pecorino cheese and sausage, clean the carrot, celery and onion and cut them into pieces; also cut the crust of bread into large pieces. Put everything in a saucepan with 3 liters of water and cook for 40 '. Remove the gut, crumble and degrease the sausage in a non-stick pan for 10 minutes, crushing it occasionally with a fork.

Blanch the beans for 1 ', drain and remove the peel. Strain the broth of bread, salt it and put it back on the flame. Toast the dry rice in a saucepan for 2-3 ', blend it with 1/2 glass of wine, evaporate, add the drained sausage and mix; wet with 2 ladles of broth and continue cooking for 13-14 ', mixing and adding 1 ladle of broth from time to time.

Turn off the rice, add the beans, stir in the butter and pecorino cheese, season with salt and serve. Complete as desired with boiled asparagus tips, chopped thyme and marjoram leaves.

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