RISONI WITH FRESH SALSICCIA
Cooking time: 20-25 minutes | Servings: 4
A combination between a creamy risotto and a tasty pasta. Risoni cooks a bit faster than rice, making this dish perfectly suited to cook outside.
Henrik Orre | camping
Ingredients:
2 Shallots
400 ml Risoni
2 Cube Chicken stock
900 ml Water
100 g Parmesan
2 tbsp Butter
2 Lemon, the juice
400 g Fresh ground salsiccia
Olive oil for frying
Salt & pepper
topping
To taste Parmesan
4 tbsp Chopped spring onions
Instructions:
COOKING OUTSIDE
01
Chop the onion and fry it in olive oil.
02
Add the rice and carefully add water. At the same time, crumble the stock cube so that it boils with the other ingredients from the start.
03
Boil until the pasta feels soft; 10-11 minutes.
04
Stir in the Parmesan and butter. Season with salt, black pepper and lemon juice to taste
05
Cut the sausage meat into small pieces and fry in a pan until the pieces are slightly crispy. Place the fried sausage on the pasta. Sprinkle with chopped spring onions and freshly-grated Parmesan.
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