Risotto with wurstel and courgettes
- Difficulty
Ingredients
- 300 g Riso Vialone Nano
- 1 l meat broth, prepared earlier
- ½ glass dry white wine
- 300 g courgettes
- 50 g Butter
- 4 small wurstel
- 1 shallot
- 1 small bunch basil
- 3 tbsp grated Parmesan cheese
- salt and pepper
Riso Vialone Nano Preparation
Peel, wash and finely chop the shallot. Rinse the basil and chop it into bits.Top and tail the courgettes, once rinsed and dried slice them.Blanch the wurstel for 3 minutes in boiling water, slice them in rounds and set them aside.In a sauce pan, melt 20 g of butter, add the shallot and fry until soft but not golden; then add the courgettes and brown for about 2-3 minutes.Drain half of the courgettes and set them aside. Add the rice and brown for 1-2 minutes then add the white wine and let it evaporate over a high heat.Ladle the boiling broth bit by bit and simmer for 15-18 minutes, constantly stirring.Five minutes before it is ready, add the courgettes and the wurstel.Remove the saucepan from the heat while the risotto is still tender and al dente; fold in the remaining knobs of butter and the parmesan.Sprinkle with the chopped basil, cover it with a lid and let it cool for a few minutes before serving.