Hearty risotto with sausage and Italian herbs
Risotto with Italian herbs, venke, ricotta and veal sugar.
Chop the onion. Cut the bottom of the fennel tubers, cut into quarters and remove the core. Cut into strips.
Heat the butter in a large pan with a thick bottom. Add the onion, fennel and Italian herbs and fruit for 2 minutes.
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.
Meanwhile, bring the tomato frito with the water to the boil.
Add a dash of the infused tomato frito to the risotto and continue until the rice is al dente. This takes about 25 minutes.
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.
Bake the balls in a pan with non-stick coating without oil or butter over medium heat in 10 min. Brown.
Meanwhile, grate the Parmesan cheese. Scoop with the ricotta through the risotto. Season with pepper and salt.
Garnish with the meatballs and the basil.
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