A classic from the Milanese cuisine revisited by matching the traditional ingredients to innovative additions such as cider and curry. Taste and tradition work perfectly together to create a simple but refined first course.
Prep time: 30 min
Cooking time: 18 min
- 400 gr arborio rice
- 100 gr luganega sausage
- 1/2 green apple
- 1/2 tsp of curry
- spoons of extra-virgin olive oil
- 250 ml of Ramborn Farmhouse
For the broth:
- 1 rosemary branch
- 1 myrtle branc
- 3 mint leaves
Start with the broth: put the rosemary, the myrtle and the mint in a pot containing 1 liter of cold water and bring up to boil temperature before adding half a fist of cooking salt.
In the meanwhile add the skinned and cut luganega sausage and the olive oil to sauté in a pan.
Add the rice to toast, and then simmer with cider and add curry. Wash the apple and cut it in cubes.
Add it to the rice and wet the whole with the broth. Keep adding broth if needed until the rice is ready. Wait a few minutes before serving.
Pro tip: add a few slices of fresh apple to obtain a colourful and refined plating