Serves: Makes 5 servings
- 3 tablespoons butter
- 1 medium onion, small dice
- 2 cups Carnaroli rice
- 6 oz Academia Barilla Salame Di Parma, small dice
- ¼ cup white wine
- 6 cups chicken or beef broth
- 3 oz Academia Barilla Parmigiano-Reggiano
- Salt and pepper, to taste
Procedures:Carnaroli rice is rich in soluble starch. It is considered the best rice for risotto because of the consistency of the grains, its high starch content and resistance to quick cooking. Adding the rice to the saucepan on the heat without any liquid is an important step, because it can determine the final texture of the risotto. Toasting the rice quickly heats up the grain's exterior, which prevents it from breaking, and seals in the starch. The rice should remain pearly white in color and not turn brown during toasting. It is essential to use a wooden spoon while stirring risotto; a metal spoon is more likely to damage the grains of rice.
Bring broth to simmer in large saucepan over medium heat. Reduce heat to low; cover to keep warm.
In a heavy bottom pan melt the 2 tablespoons of butter over medium heat. Add onions and sauté until tender, about 6 minutes. Add rice and sausage; stir about 1-2 minutes. Add wine and stir until evaporated, about 1 minute. Add 1½ cups hot broth; simmer until absorbed, stirring frequently. Add remaining broth ½ cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is creamy and al dente, about 25 minutes. Remove from the heat and stir in cheese along with remaining butter. Season risotto with salt and pepper. Transfer to single serve bowls and serve.