Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients:
- 1 3/4 cups (350 g) grained rice such as Arborio or Carnaroli
- 4/5 pound (375 g) apples, peeled, cored, cut into shavings and sprinkled with lemon juice
- The juice of a lemon for the above apples, and also a little grated zest
- 1/2 pound (225 g) fresh sausage, casings removed and crumbled
- A medium onion, chopped
- 2 tablespoons unsalted butter
- A bouillon cube, dissolved in 1 quart (1 liter) boiling water
- 4 tablespoons freshly grated Parmigiano
- 2/5 cup (100 ml) heavy cream
- Salt, pepper, and a pinch of freshly ground nutmeg
Preparation:
Heat the butter in a pot, and sauté the chopped onion and the sausage meat, stirring the mixture about to separate the grains of sausage. Continue cooking until the sausage is browned, and then add the apple mixture and the grated zest. Mix well, add the rice, and cook, stirring, for a couple of minutes. Next, stir in a first ladle of bouillon. Check seasoning and continue to cook until the rice reaches the firm-but-chewy al dente stage, stirring gently and adding broth as the rice absorbs it. At this point turn off the heat, stir in the cream and the nutmeg (just a pinch), and cover the pot for 4-5 minutes.Divvy the apple and sausage risotto into 4 bowls, sprinkle them with the grated cheese, and serve at once.
