Recipe Risotto with goat cheese and salami – Italian Cuisine

Recipe Risotto with goat cheese and salami


  • 300 g salamella
  • 300 g Carnaroli rice
  • 120 g goat robiola
  • carrot
  • celery
  • onion
  • Red wine
  • dry white wine
  • peeled
  • vegetable broth
  • laurel
  • sugar
  • extra virgin olive oil
  • salt

For the recipe of risotto with robiola of goat and salamella, fry the salamella and brown it in a saucepan in a veil of oil for 8-10 'medium heat. Then drain the fat, add a new drizzle of oil, half a carrot, half a stalk of celery and half a onion reduced to 2 mm cubes (brunoise) and, after a few moments, a glass of red wine.
Cook for 10-12 minutes, until the sauce is almost "caramelized", then add 3 ladles of broth, a pinch of sugar, 2 tablespoons of chopped peeled tomatoes, salt to taste, if necessary, and continue cooking for more 25 '(sausage sauce). Fry half chopped onion in a saucepan with a veil of oil and a bay leaf for 2-3 minutes, then toast the rice for 1 minute, blend it with 100 g of white wine and bring it to cooking in 18-20 minutes with about 750 g of broth. When cooked, stir in the risotto with diced robiola and serve immediately with the sausage sauce.

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