Risotto with raw ham and saffron sausage broth
FOR THE RAW HAM BROTH.
Ingredients · Servings 2
- Raw ham
- Onions
- Peppercorns
- 1 stalk of celery
- Carrot
- 1 liter of water
- 2 sachets of saffron
- Grated Grana Padano for stirring
- 160 g Carnaroli rice
- 130 g Norcia sausage
- 50 g Butter
Method · 20 min
- Let's start with the broth (we can also make it the day before) put everything in a pan with the water and leave it to cook until you have half the initial dose...
- Let's start with the broth (we can also make it the day before) put everything in a pan with the water and leave it to cook until you have half the initial dose...
- Let's start with the broth (we can also make it the day before) put everything in a pan with the water and leave it to cook until you have half the initial dose...
- OTHER INGREDIENTS
Procedure
Meanwhile, test the rice with a drizzle of oil, then add the white wine and start cooking by adding the boiling broth.
Towards the end of cooking (12 minutes), add the chopped sausage. Season with salt to taste. Remove from the heat, add the saffron, then stir in the Parmesan butter. Enjoy your meal, your chef.
