Salted Kiss - Le Baiser salé
  • About
  • Recipes Blog
  • Entree, Salads, Sides
    • Quiche,Salted tarts
    • Hors d'Oeuvres and Entrees
    • Soupes
    • Salads
  • main ingredient
    • Eggs
    • Pasta & Rice
    • Vegetables
    • The Sea
    • Feathers
    • Blue White Red Meat >
      • Crocodile
      • Kangaroo
      • Beef and Veal
      • Lamb and Mutton
      • Porc
  • Desserts
  • Sauces, dips and more
    • Tapenade
    • Sauces & Vinaigrette >
      • White butter sauce - Beurre Blanc
      • Bechamels and basic sauces
      • White sauce
      • Roux
      • Mayonnaise
      • Pistou
      • Vinaigrette
    • Spices and Herbs >
      • Bouquet Garni
      • Baharat Spices blend
    • Technics >
      • Vol au Vent & Bouchee a la Reine cases
      • Whole fish
  • Contact

RISOTTO WITH LEEK AND SAUSAGES

for 6 
Ingredients

Approx. 1.5 litres vegetable stock ( or chicken stock )
400 g risotto rice like la Carnaroli, Arborio or du Violone nanon
6 big or 12 small sausages
1 leek
1 large onion finely chopped
200ml or 2 wine glasses of dry white
2 + 2 tablespoon olive oil
40 g butter
100 g grated parmesan
Sea salt and ground white pepper if possible otherwise black pepper will be perfect too


Important :
-1 Roast the rice in the fat at the beginning of cooking. This is an essential and unique step that will allow the rice to hold up well during cooking
-2 Only use boiling stock to avoid lowering the temperature and to ensure that the rice cooks through (like pasta)
-3  Pour in the stock as it is absorbed, while stirring. This is the secret that will guarantee the unique texture of the risotto, the perfect creaminess


Method

 Clean the leeks and cut them finely in small long pieces of 4/5cm long.
 Heat the olive oil and butter and then add the cut leeks until a little bit golden and tender.
Add salt then reserve.
Cook the sausages except one in a pan then reserve.
Chop the reserved sausage in 4/5 pieces

In a separate pan, heat the olive oil, add the onions and the chopped sausage left uncooked. 

Fry very slowly for about 13mm without colouring. 
When the onions have softened add the rice and turn up the heat.

The rice will now begin to lightly fry, so keep stirring it. After 2/3mm it will look slightly translucent. 

Add the wine and salt and pepper.
Once the wine has cooked into the rice, add a first ladle of stock.
Turn down the heat to a simmer so the rice doesn’t cook too quickly.
Keep adding ladles of stock stirring all the time until all the liquid is absorbed. 

(allow each ladle of stock to be absorbed before adding the next)
After 15/18mm when the rice is cooked ( the rice needs to be soft with a slight bite).

Add salt and pepper according to your test.

Five minutes before the end, add the leeks and the cooked sausages .
Remove from the heat and add the Parmesan and the butter,
Stir well, then let it sit for 2 minutes.
Eat as soon as possible.


If you run out of stock before the rise is cooked, add some boiling water.
The rice has to be “all’onda” which mean creamy, you don’t want it thick and solid like a cake