Risotto with provolone cheese
Instructions
Finely chop the onion and fry gently in butter and hot oil.
Add the sausage meat and let stand for a few seconds.
Pour the rice washed away, stirring constantly and let it toast for a few minutes, then add the Saffron diluted in a little hot water.
Add the nut and cook for about 15 minutes, stirring often and basting occasionally with hot water.
When cooked, remove the rice from the heat and add the provolone cheese cut into thin into strips.
Stir vigorously are that the cheese will be reduced in cream.
Ingredients and dosing for 4 persons
- 300 g of rice
- 150 g of fresh sausage
- 250 g of sweet provolone cheese
- 1/2 onion
- 1 sachet of saffron
- 1 nut
- 30 g of butter
- 2 tablespoons of olive oil
- Salt
- Pepper