Ingredients
- 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.