Risotto with Sausage and Baby Marrows (Zucchini)
Read more to discover all secrets and tips to make a perfect risotto and be able to challenge your local Italian Restaurant's chef!
Directions
In a small pot, prepare a stock adding ½ oz stock cubes into 6 cups of boiling water
Cut the onion into slices
Separately, cut the zucchini into thin discs
In a large pot or a pan, heat the oil at high temperature
Pour the onion slices, stir and roast them until they become golden
Add the zucchini discs and the smashed sausage
Stir well, making sure the sausage get brownish on the whole surface
Add the rice and stir well: all the rice must be roasted
Add the win, stir well and set the temperature very low
Add enough hot stock to cover the rice, stir well and cover
Cook for 15-18 minutes (always covered) according to the type of rice used.
While cooking, stir every 3-4 minutes
Add ½ cup of stock or more when the rice is too dry or it’s sticking to the bottom of the pot.
When the cooking time is over, switch off, add pepper, minced parsley, butter and parmesan.
If the rice is too dry, also add a small quantity of stock
Stir well and let it rest for a couple of minutes before serving
Additional Notes
And here are the tips I promised:
1. The most suitable varieties are Carnaroli and Arborio: their grains are elongated, but not as slim as Thai rice, and they are a kind of “drop-shaped” (see picture)
2. The real risotto is not just “boiled rice”: the initial roasting part is fundamental to build a sort of “crust” around each grain and give them the typical texture of risotto
3. It is important to keep the risotto always fluid, during the cooking time: if the stock dries out, the rice sticks to the pot surface and all grains stick together
4. While adding hot stock, remind that a half-cooked risotto absorb far less liquid than it did in the initial phase: you can exceed with stock in the first part, but be more parsimonious later, or you will end up with a rice soup!
5. The cooking time is important, too: if you take the pot out too soon, the rice might be still hard; if you leave it too long, the grains will stick together and lose their unique texture. How to know when it’s ready? Try it: the grains must be firm but not hard, the mouthful has to be morbid but not too creamy: you must tell one grain from the other… ok, I admit it’s not very easy to explain!
6. “Ben mantecato” (well thickened) is the Italian expression that describes a properly cooked risotto: if you don’t get it at the first time, try again: it’s worth it!
