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Chianti Wine Risotto

Chianti RisottoChianti Wine Risotto is a fantastic mix of Italian cuisine and Italian wine. As the Chianti is one of the most important wines in Tuscany, it is commonly used to cook and flavour many dishes, such as risotto.

- 2 quite big red onions
- 4 cinta senese (it is a special kind of pork) sausages
- a glass of Chianti Wine
- long grain rice
- 50 gr butter
- olive oil
- pecorino cheese flakes
- grated parmisan cheese
- meat stock

Directions for the meat stock:
Boil 1 onion, 1 carrot, 1 potato, 1 celery stalk, 1 piece of meat and a bone. After two hours, it has to be salted to taste and skimed off and then strained.

Directions for the risotto:
Chop the onions finely and chop the sausages roughly.
Pour 3 spoons of olive oil and add 30 gr of butter inside a pot. As soon as the butter melts, add chopped onions and sausages.
When the sausages are ready, add rice (2 fists for each person) and toast everything over a high flame for 2 minutes, then add a glass of Chianti Wine untilm it evaporates.
Turn off the flame for ten minutes, and then cook it over a medium flame with two spoons of stock.
Continue adding stock when needed, being carefull of not pouring too much.
When it is ready, add some grated parmisan and the remaining butter. Turn the flame off and let it rest for 5 minutes.

To be served sprinkled with some pecorino flakes.


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