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Risotto de parmesano y longaniza

Categoría
Arroces
Dificultad
Medio
Porciones
4

Ingredientes

  • 250 gramos de cebolla blanca
  • 20 gramos de mantequilla
  • 2 dientes de ajo
  • 70 gramos de aceite
  • 50 gramos de vino blanco
  • 200 gramos de arroz arborio
  • Caldo vegetal al gusto (3 o 4 tazas)
  • ½ libra de longaniza en rueditas
  • 200 gramos de parmesano rallado
  • 150 gramos de parmesano para decorar
  • Sal y pimienta al gusto

Preparación

  1. Picar la cebolla muy pequeña. Calentar en una sartén el aceite con la mantequilla, añadir la cebolla, la longaniza y el ajo; cocinar removiendo hasta que la cebolla esté transparente y la longaniza esté cocida.
  2. Añadir el vino y dejar evaporar.
  3. Incorporar el arroz y darle unas vueltas, después añadir un poco de caldo caliente y seguir removiendo. El caldo hay que ir añadiéndolo a medida que el arroz lo vaya pidiendo.
  4. La cocción del arroz durará aproximadamente 18 minutos.
  5. Una vez el arroz esté al punto, apagar el fuego, añadir un poco de mantequilla y el parmesano rallado, y mezclar bien.
  6. Decorar con el resto del parmesano cortado en lascas.