1/2 small onion
280 g Carnaroli rice from Riserva San Massimo
20 g dried mushrooms
100 g Salsiccia
1 glass of white wine
Butter and Parmesan cheese q.s.
1 sachet of saffron
Preparation time: 18 minutes
Cooking time: 18 minutes
Total time: 36 minutes
Difficulty level: Facile
Soften the finely chopped onion in a casserole with hot olive oil and successively add the rice, roast it for a few minutes and deglaze with a glass of white wine. Gradually add the broth and halfway through the cooking process add the mushrooms that you previously soaked with water and the salsiccia.
When the rice is cooked, add the saffron, take the pan from the stove and cream the the risotto with butter and Parmesan cheese.
Ricetta del ristorante Campo delle Stelle di Vanzago (MI)