Carnaroli with grapes and sausage
Time: 30 min.
Category: First Courses
Yield: 4 servings
Carnaroli Tenuta Castello Rice 360 g; 200 g pork sausage; 12 seedless grapes; 50 g Parmesan cheese; 1 tablespoon of butter; 1 tablespoon extra-virgin olive oil; 250 ml dry white wine.
In a deep frying pan, sauté the rice with a mixture of olive oil and butter. Add a cup of vegetable broth, and stir often. Add more broth, a cup at a time, allowing each addition to be absorbed before adding the next. In the meantime, chop the sausage and lightly sauté in a small pan together with a whole clove of garlic and a branch of rosemary. Add a 1/4 cup of white wine. At the halfway point, remove the garlic and rosemary and add the sausage to the risotto. Cut the grapes in half and add to the risotto when the rice is tender. Remove from heat and stir in the remaining butter and parmesan cheese. Serve with a drizzle of extra-virgin olive oil.