Risotto with sausage creamed with goat's ricotta | The recipes of AIA
All the enveloping of the risotto and the crunchiness of the AIA chicken and turkey sausage: here is the recipe for winter!
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Ingredients
- 200 g of AIA Chicken and Turkey Luganeghe
- 320 g of Carnaroli rice
- Vegetable broth
- 1 untreated lemon
- A teaspoon of sugar
- Peeled almond flakes
- 100 g of goat's ricotta
- 40 g of butter
- 1 shallot
- Rosemary
- Extra virgin olive oil
- Salt
- Pepper
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