Risotto with Sobrasada
30 MINUTES • 4 PEOPLE
- Onion 200 g Carrot 150 g Sobrasada 180 g White wine 200 ml Arborio rice or Carnaroli 300 g Meat broth 1 L. Extra virgin olive oil Nuts (optional) Parmesan cheese (optional)
The first thing we do is peel the onion and zahanoria and grate them or cut them into fine brunoise. Heat a little extra virgin olive oil in a pan and poach the vegetables over low heat for about five minutes. Add the sobrasada, stir and continue poaching until it melts slightly.