Risotto with beer (2)
Instructions
Fry the crumbled sausage in half the butter with chopped onion, add the rice, stirring until it absorbs the sauce formed by the melting of fat sausage, sprinkle with half beer and let it evaporate, stirring.
Add the remaining beer and once absorbed continue cooking, adding the boiling broth.
When the rice is just cooked remove from heat and stir in the cream, parmesan, remaining butter and parsley.
Ingredients and dosing for 4 persons
- 50 g of butter
- 100 g of tape sausage
- 400 g of vialone nano
- 100 cl of broth
- 25 cl of dark beer
- 3 tablespoons of cream
- 30 g of parmigiano
- 2 teaspoons of parsley