Riso al Vino Chianti Classico - Rice With Red Wine Chianti

Cut the onions into thin slices and sauté in a pan with the oil for 5 minutes, stirring.

Add the sausages, without skin and cut into pieces and brown them, crumbling them with a wooden spoon.

Add the rice to the pan and toast it, stirring, until it is all shiny.

Pour the Chianti and bring the rice to cooking by adding a ladle of hot broth at a time, as the liquid is absorbed.

After about 18 minutes, or when the rice is cooked, remove the pan from the heat, add the grated Tuscan pecorino and mix well.

Dietary

Allergens