Risotto San Martino

1. 1

   The broth in the pot should be simmering.

2. 2

   In a large pot slowly simmer the onion and the garlic in the butter, when the onion starts to turn a gold color, remove from the heat and take out the garlic.

3. 3

   Add the chopped prosciutto and porcini and mix very well with the onion.

4. 4

   Put the pot on heat again, add the rice, and mix very well with the onions, prosciutto and porcini.

5. 5

   This is called toasting the rice because the broth has not been added.

6. 6

   After a minute or so start add the broth a ladle full at a time, in order to allow the rice to absorb it.

7. 7

   To make risotto creamy you have to mix it a lot adding the broth, as needed.

8. 8

   When risotto is almost done, add the saffron and stir until well mixed.

9. 9

   Add a handful of Parmigiano and mix well.

10. 10

    Risotto should be soft enough to spread and cover the entire plate when served.

11. 11

    * Risotto with Volpi luganega (a fresh seasonal sausage) is made by substituting Luganega in place of Volpi prosciutto.

12. 12

    Luganega is a very mild lean sausage stuffed in sheep casings.

13. 13

    Casings should be removed, sausage broken in small pieces and added to the onion and porcini mushrooms, at the start.

* Per serving · 4 servings · Values may vary.

No additional tips available.