Kim Milan's Salsiccia Risotto

• 2 servings of rice (about 160g)
• 1–2 salsiccia sausages
• a handful of frozen peas
• 1/4 onion
• butter, generously
• Parmigiano Reggiano cheese, to taste
• Pecorino Romano cheese, to taste
• a splash of white wine
• broth, as needed
• extra virgin olive oil, as needed
• a little arugula
• a pinch of salt
• a pinch of pepper
• a splash of vinegar (optional)

Recipe 🍳

Cooking tips 💡

• If you boil the salsiccia with the rice from the start, it will lose its juices and become tough. Sauté it separately and add it after the halfway point to keep a springy texture.
• The broth added to risotto must always be hot so the pot temperature doesn't drop and the rice cooks evenly.
• When browning the butter, be careful not to let the solids burn completely, and mix it with room-temperature butter to make it smooth before using.

Recommended for 🙋

• ⭐Those who want to enjoy the deep flavor of authentic Italian risotto at home.
• ⭐Those who want to try a high-level Western dish using salsiccia and hazelnut butter.
• ⭐Those who want to learn the secret to risotto that properly highlights the texture of rice and the juiciness of the meat.