Risotto with tastasal
Presentation
This recipe is typical of Verona and its surroundings but is little known in the rest of Italy. Risotto al tastasal is indeed a risotto with a sausage paste typical of my area but which obviously can also be replicated with any unseasoned sausage. Its delicate texture and strong taste make this dish one of my favorites. Try it too!
Ingredients:
- 500ml of broth
- 200g of rice (carnaroli or vialone nano)
- 200g of pork sausage paste (tastasal)
- 40g of parmesan
- pepper to taste
- salt to taste
- olive oil to taste
Preparation:
1 Grate the Parmesan cheese and set it aside with the other ingredients. 2 Heat the broth in a small saucepan over high heat; then pour a drizzle of olive oil into a pan over high heat, 3 put the tastasal and chop it with a fork until it is completely crumbled.
4 Stir the tastasal from time to time until perfectly browned. In the meantime, when the broth starts to boil, pour 5 in the salt and 6 immediately after the rice. Put the heat on medium-low and stir the rice every so often to prevent it from sticking to the bottom.
While the rice is cooking 7 , set aside about 30g of tastasal to use for serving. After about 12 minutes of cooking the rice, remove it from the heat and add the 8 to the rice. After mixing 9 , add the Parmesan and mix everything well.
10 When the risotto is uniform and creamy, proceed to dish 11 by adding the tastasal previously set aside and 12 a generous grating of pepper. Serve on the table and enjoy your fantastic risotto.
Advise
- The cooking time depends a lot on the rice used, the best method is always to taste.
- The most suitable rice varieties are: Carnaroli, Vialone and Vialone nano.
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