Risotto all’Isolana

Name: Risotto all’Isolana (Risotto Isola-Style)
Yield: Serves 4
Cuisine: Italian
Ingredients: 300 g luganega sausage; 1 onion, finely chopped; 85 g unsalted butter; 400 g vialone nano or arborio rice; 1 litre chicken stock; 60 g Parmesan, grated; 1 tsp ground cinnamon; 400 g vialone nano or arborio rice; salt and pepper; salt and pepper

Risotto Isola-Style

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio – The Collection

By Antonio Carluccio

Published 2012

About

“Isola, south of Verona, is the area from which this remarkable risotto comes. The use of cinnamon reflects the influence of nearby Venice, which imported spices from the East during the Middle Ages.”

Ingredients

1 litre chicken stock
300 g luganega sausage

Europe
Italy
Verona
Main course
Venice
Mediterranean

Method

Put the stock in a pan, bring to the boil, reduce the heat and keep at a low simmer.

Take the sausage meat out of its skin and crumble it. Gently fry the meat and onion in 55g of the butter until the onion is translucent and the meat slightly browned.

Add the rice and stir to coat every grain with the fat. Add one or two ladles of boiling stock. Stir continuously over the heat,