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Wayl0n
Hearty risotto with sausage and Italian herbs
Risotto with Italian herbs, venke, ricotta and veal sugar.
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Ingredients
Directions
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Chop the onion. Cut the bottom of the fennel tubers, cut into quarters and remove the core. Cut into strips.
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Heat the butter in a large pan with a thick bottom. Add the onion, fennel and Italian herbs and fruit for 2 minutes.
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Add the risotto rice and cook for 3 minutes until the grains are translucent. Add the wine and stir until it is almost completely absorbed by the rice.
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Meanwhile, bring the tomato frito with the water to the boil.
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Add a dash of the infused tomato frito to the risotto and continue until the rice is al dente. This takes about 25 minutes.
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Meanwhile, remove the skin from the sausages. Mix the rest of the Italian herbs with the sausage meat and form balls of the size of a walnut.
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Bake the balls in a pan with non-stick coating without oil or butter over medium heat in 10 min. Brown.
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Meanwhile, grate the Parmesan cheese. Scoop with the ricotta through the risotto. Season with pepper and salt.
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Garnish with the meatballs and the basil.
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Nutrition
755Calories
Sodium0% DV1.660mg
Fat49% DV32g
Protein58% DV29g
Carbs27% DV82g
Fiber28% DV7g
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