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RISOTTO WITH ITALIAN VEAL SAUSAGE, TALEGGIO & FRANGELICO

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RISOTTO WITH ITALIAN VEAL SAUSAGE, TALEGGIO & FRANGELICO

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Ingredients

Adjust Servings:
280 grams Riso Gran Riserva Carnaroli
250 grams Italian veal sausage
50 grams Butter
1 shallot
60 grams Parmigiano Reggiano 24 months aged
100 millilitres extra virgin olive oil
180 grams Taleggio
50 millilitres Frangelico
1 litre Vegetable Stock
flat leaf parsley
2 grams Thyme
Parsley
Cuisine:
  • Serves 4
  • Medium

Ingredients

Directions

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  1. Prepare a nice and light vegetables stock.
  2. Cut in small cubes the Taleggio.
  3. Chop the Shallots very thin.
  4. In a heavy based saucepan melt the butter and add the shallots, soften over a low heat without colouring.
  5. Add the sausage and roast it until nicely coloured.
  6. Add the rice, with a pinch of salt, and stir continuously until the rice is nicely toasted but not coloured.
  7. Next add the white wine and stir until evaporated.
  8. Cover the rice with the vegetable stock and a pinch of salt.
  9. Continue to cook the rice over a medium heat stirring constantly adding vegetable stock until the rice is cooked al dente, about 15 min.
  10. To finish the risotto beat in the taleggio and add to the rice parmesan, the remaining butter, thyme, parsley and a shot of Frangelico.
  11. Season it to taste.
  • * Tips: To have a nice al dente and all’onda risotto: once the risotto is cooked take it off of the heat, add all the ingredients list it above and leave it to rest for 1 minute covered with a clean towel.

Davide Degiovanni

Born and raised in Northern Italy, Davide started his culinary career in Soho, London as chef de partie at the one Michelin starred Picasso Room is Escargot in 2002. In 2003 he moved to the now closed, Restaurant Teca in Mayfair, working up the ranks from chef de partie to sous chef. In 2005 Davide moved to the five star Baglioni Hotel in Kensington where earned the position of head chef. Two years on, Davide joined the kitchens of one Michelin starred Ristorante Semplice as sous chef before taking the position of Head Chef at Casta Diva restaurant in Moscow in 2008 for two years. In 2010 a return back to London to one Michelin starred Locanda Locatelli as sous chef followed. Davide’s last position before joining Gordon Ramsay was as Head Chef for the re-opening of Amaranto Restaurant at the five star Four Seasons Hotel in Mayfair. Davide Degiovanni is now Head Chef for Gordon Ramsay’s new venture Union Street Café in Bankside, London.

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