Ingredients:
320 grams rice 
1 shallot
100 grams of sausage
Butter
200 grams white grapes
Vegetable stock
Lemon
Wine
Grated Parmesan cheese
Salt 
Pepper
Aceto Balsamico di Modena IGP Biologico NeroModena - Acetara

Chop the shallot and brown in butter. Add the sausage in spools and brown well. Add the rice, toast and deglaze with the wine.
Lower the heat, season with salt and pepper and cook the rice, gradually adding the stock for its cooking time.
5 minutes before the end of cooking time, add the grapes. Mash the risotto with butter and Parmesan cheese. Serve with Aceto Balsamico di Modena IGP Biologico NeroModena - Acetara.

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