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- Lemon Risotto with Sausage Ragu and Marjoram
Lemon Risotto with Sausage Ragu and Marjoram
Ingredients
Description
The risotto is a recipe that brings to mind the winter period. However, today we propose a summer recipe perfect also for the hottest period: the lemon risotto with sausage ragu and marjoram. This preparation has in itself flavors and aromas that harmoniously agree and that enhance the intense taste of the AIA Paesana Luganega sausage. After having reviewed all the secrets to make a chef's risotto and all the tricks for the perfect creaminess, here is the summer recipe for lemon risotto with sausage ragu and marjoram!
Procedure
To prepare the lemon risotto with sausage ragu and marjoram, start by crumbling the AIA Paesana Luganega sausage and passing it in a non-stick pan with a drizzle of oil
In the meantime, chop the shallot and sauté it in a pan with a drizzle of oil, add the rice and toast it for a few minutes, then deglaze with the white wine. When the alcohol has evaporated, add two ladles of broth and the lemon juice. Cook the rice, adding the broth when necessary. Halfway through cooking, add the sausage and adjust with salt and pepper.
When the rice is ready, turn off the heat and cream it with the very cold butter. Add the lemon zest, Parmesan shavings and a grind of pepper. Decorate with mint leaves.
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