Name: Celery Risotto
Prep time: 15 min
Cook time: 30 min
Ingredients: 240 g rice; 150 g celery (sliced); 200 g sausage (crumbled); 1 white onion; 120 ml dry white wine; 40 g Pramigiano Reggiano cheese (grated); 1 l vegetable broth; 2 tablespoons extra virgin olive oil; Salt (to taste); Black pepper (to taste)

Celery Risotto

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Prep Time 15

Cook Time 30

Servings: 4

Course: Main Course

Ingredients Method Notes

Ingredients

240 g rice
150 g celery sliced
200 g sausage crumbled
1 white onion
120 ml dry white wine
40 g Pramigiano Reggiano cheese grated
1 l vegetable broth
2 tablespoons extra virgin olive oil
Salt to taste
Black pepper to taste

Method

Heat extra virgin olive oil in a pan over medium heat. Add chopped onion and cook until lightly golden brown.
Add celery and cook for 2 more minutes.
Add crumbled sausages and cook until browned.
Stir in the rice and cook until translucent.
Blend with wine and cook until it evaporates.
Season with salt and black pepper.
Add two ladles of broth and continue cooking by adding the broth when needed.
When the rice is al dente, remove the pan from the heat.
Stir in grated cheese.
Serve and enjoy.

Notes

Additional tips

Use short-grain rice like Arborio, Carnaroli and Vialone Nano.
Use warm broth while cooking risotto.
Use brutwurst, chorizo or Italian sausage.