Yellow risotto with Mushrooms and Salsiccia

Ingredients for 4 servings

  • 1/2 small onion
  • 280 g Carnaroli rice from Riserva San Massimo
  • 20 g dried mushrooms
  • 100 g Salsiccia
  • 1 glass of white wine
  • Broth q.s.
  • Butter and Parmesan cheese q.s.
  • 1 sachet of saffron

Difficulty level

Easy

Preparation time

18 minutes

Cooking time

18 minutes

Preparation

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.

Risotto with Merletto wine 1
Risotto-giallo-con-funghi-e-salsiccia-ristorante-Campo-delle-stelle-1
risotto-uva-ragu-animelle-1
Risotto tartufato mantecato con stracchino ed erba cipollina
Risotto di Carnaroli integrale punteggiato di rapa rossa