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Cooking receipe to make risotto with lentils and sausages under category General Recipes. You may find some video clips related to this receipe below.
risotto with lentils and sausages
risotto con lenticchie e salamini
italian
carluccio
200g green lentils
400g salamini (luganiga type)
1 bay leaf
2.25L chicken stock or a bouillon cube
1 small onion finely chopped
5 tablespoons extra virgin olive oil
200g potatoes peeled and cut into 5mm dice
2 sticks celery washed and cut into 5mm dice
3 carrots washed and cut into 5mm dice
2 ripe tomatoes chopped or 2 tablespoons palpa di pomodora (tomato pulp)
320g risotto rice (caranroli vialone nano or arborio)
sea salt
freshly ground black pepper
Simmer the lentils salamini and bay leaf in the chicken stock for 15 minutes covered.
In the meantime fry the onion gently in the oil until soft but without colouring.
Add the potatoes celery carrots and tomatoes and fry gently for 2 minutes.
Add the risotto rice and stir to coat each grain.
Stir in 1 ladleful of broth lentils and sausages to the rice at a time and continue to stir allowing each ladleful to be absorbed into the rice grains before more is added.
Continue until all is incorporated when the rice should be creamy but still retain some bite. Check the seasoning and serve.
This dish is produced in various ways and is typical of the Vercelli area and Novara the main commercial centre of italian rice cultivation. Traditionally you would use rice from the last harvest and the first sausage made with a newly killed pig. They also make a very delicious version there with frogs but I discovered they were very difficult to catch so I have used little salamini instead. This is a one course meal the quantity is abundant and it is a dish to enjoy on a day when you are really hungy. If you do not have lentils you can use beans or chickpeas.
Serves 4
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