Risotto st-hyacinthe

Serves : 4

Preparation time : 15 minutes

Cooking Time : 25 minutes

Ingredients

Broth

• 2 L (8 cups) water
• 1 onion, chopped
• 3 carrots, sliced
• ½ bunch parsley
• 1 chicken carcass

Risotto

• 250 ml (1 cup) green beans, cut into chunks
• 250 ml (1 cup) spicy sausage, brunoise
• 45 ml (3 tbsp.) olive oil
• 2 ears raw corn, cobbed
• 1 onion, chopped
• 250 ml (1 cup) Arborio or Carnaroli risotto rice
• 125 ml (1/2 cup) dry white wine or 80 ml (1/3 cup) gin
• 30 ml (2 tablespoons) garlic flower, chopped
• 250 ml (1 cup) Parmigiano Reggiano, grated
• 45 ml (3 tbsp.) soft butter (or olive oil)
• ½ lemon, juice
• salt and pepper to taste

Preparation

1. In a saucepan, bring the water, onion, carrots, parsley and chicken carcass to the boil and simmer for 30 to 60 minutes.
2. Strain the stock into a saucepan and bring to the boil.
3. Blanch the beans in the stock for 3 minutes. Remove and set aside.
4. Meanwhile, in a hot frying pan, sauté the sausage in some of the olive oil until crisp.
5. Add the corn and sauté. Remove and set aside.
6. In a hot saucepan, sweat the onion in the remaining olive oil over low heat.
7. Add the rice and stir until translucent, but not browned (pearlizing the rice).
8. Deglaze with white wine or gin and reduce to almost dry.
9. Gradually add the hot broth, stirring constantly. The rice is cooked when it is al dente (still firm to the bite).
10. At the end of the cooking time, remove from the heat and stir in the sausage, corn, beans, garlic flower, Parmesan, butter, lemon juice and check the seasoning.