sausage and friarielli

Sausage and broccoli risotto

During one of my creative cooking phases, I had the idea of combining 2 traditional dishes diametrically opposed to each other, to create a truly unique first course! Ladies and gentlemen, from the encounter between the north and south of Italy here is my risotto sausage and friarielli. A triumph of flavours that combines the typical Lombard risotto and one of the cult dishes of Neapolitan tradition, namely sausage and friarielli; a decidedly successful wedding. The creaminess of risotto is tinged with green thanks to the colour of the friarielli, a classic vegetable, which comes from the growth of the Campania broccoletti, famous for its unmistakable taste. The sausage gives that extra touch to the dish and everything blends perfectly. The idea for this first course came to mind on the occasion of the visit of our friend Carlo, born in Campania, but resident in Austria, near Vienna. On the occasion of his stay here, I wanted to give him the impression of returning home, but at the same time allow him to taste our good Lombard risotto. In short, having all the right ingredients, it didn't take long for me to give birth to the idea, simple but at the same time innovative. The result was amazing and I can tell you that Carlo ate a platter of it to say the least! To complete the opera we accompanied him to a good vinello and the evening went down that is a pleasure.... that I tell you to do!
If you want to try another really tasty idea, made using the friars, take a look at a very rustic and Mediterranean recipe that I had the opportunity to propose not many days ago, I speak of the calamarata al pesto friarielli.

Ingredients:

• 360 g of Carnaroli rice
• 200 g of friarielli al naturale
• 3 sausages
• 1 Tropea onion
• half a glass of white wine
• 50 g butter
• 40 g. of particle size
• qb vegetable broth

Preparation:

1. We prepare the vegetable broth with carrot, celery and onion and keep it warm.
2. Try the onion thinly and brown in butter. Add the minced sausage to the knife and brown.
3. Let us add rice, toasted it and let it absorb the flavors of the ingredients. Let's fade with the wine and let it evaporate. Let's bath with 2 ladles of broth, and start cooking.
4. After 10 minutes, add the finely chopped friarielli and bring to cooking wetting with hot broth.
5. Let's put out the fire and mix the risotto with a walnut of butter and Grana Padano. Let us sit for a minute and serve.