1 litre meat stock / 500 ml passata mixed with 500 ml water 350 g garlic sausage, chopped into 1 cm and 2 cm pieces 350 g vialone nano rice 200 g cherry tomatoes, whole 175 g onion, chopped 80 ml white wine 60 g butter 30 ml olive oil 30 g garlic, chopped
Brown sausage pieces in a little oil, set aside and keep warm. Heat the stock and keep warm. Melt butter and oil in a large frying pan over a low heat, add the onions and garlic, sauté until soft, about ten minutes. Stir in the rice and coat in the butter-garlic-onion mixture. When it starts to stick on the bottom, pour in the wine and allow to evaporate, then add the first ladle of stock or tomato juice. When the rice absorbs the stock add a second ladle, repeat this process several times until all the stock is gone. Add the tomatoes and sausage pieces, stir into the rice, cover and leave to heat through, about ten minutes.
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