This heartwarming risotto comes from the Piedmont tradition and is to be found in Giovanni Goria’s book: “Cucina del Piemonte collinare e vignaiolo”.
It is incredibly tasty, and the tomato sauce and rum gives it a an extra spicy and warm flavor.
Servings for 6-8
- ½ kg Carnaroli or Razza 77 rice*
- 2 onions
- 2 celery stalks with their leaves
- 1 carrot
- 2 garlic cloves
- 400g sausages (prepared with no fat meat)
- 4-5 tbsp sweet homemade tomato sauce
- meat broth or vegetable broth and as needed
- handful grated Parmigiano Reggiano cheese
- olive oil
- black pepper
- mixed herbs (1 rosemary and sage stalk each and 2 leaves)
ca. 50ml of authentic rum*Razza 77 rice, is a particular extra fine rice variety that almost disappeared in the seventies. This historical rice type, from The lower part of Novara area, has fortunately had a comeback in these years. It can be purchased f.ex. by the producer Riso Rizzotti.
1. Peel the onion and clean the carrot and celery stalks and chop them. Heat good olive oil in a skillet and put in the whole peeled garlic and fry the chopped vegetables until lightly golden on medium heat.
2. 2. Crumble the sausage with your hands, add it to the pan, and brown it together with the vegetables.
3. Pour the rum over the mixture and let it evaporate keeping just a little bit a part.
4. At this point add the rice and toast it together for a couple of minutes with the other ingredients. Stir in it with a wooden spoon.
5. Add the tomato sauce diluted in 1 cup of hot broth.
6. Then add broth to cook the risotto, ca. 1 cup at a time and put the herb bouquet in with the first portion of broth.
7. When the risotto is ready (it should be a little liquid and “al dente”), stir in the melted butter mixed with the remaining rhum and the Parmigiano Reggiano cheese.
8. Let the risotto “rest” for 3 minutes and serve. Aggiungere pepe a volontà.
Giovanni adds this comment at the end of the recipe: “This risotto is as good and ancient as the introduction of rhum in Piedmont (end of 1600).