Okay, we were 6 people (one was a child and didn’t eat) and I made an amount that would easily feed 10 people. I’m really exaggerated, but I prefer there to be more than not enough. So if you are going to receive 10 people, you can do this amount:
Make 3.5l of vegetable broth. Then you decide whether you want to use industrialized broth or your homemade broth. (Reserve).
Chop 1 package of sausage into slices (I used Guanabara from Sadia, which comes in 8 units). Saute in a non-stick frying pan. Place them on sheets of absorbent paper and set aside. I did this process because the sausage releases a lot of oil and I didn’t want a heavy risotto.
Sauté 1 and 1/2 chopped onions in olive oil, add 4 chopped garlic cloves and then the sausage you reserved. Add 4 chopped skinless and seedless tomatoes, 2 chopped unpeeled zucchini (I remove the central part with the seeds because it is very soft). Sprinkle black pepper, preferably freshly ground. Add 3 cups of risotto rice. Mix well and cover with vegetable broth (about 5 ladles of the 3.5l you made). Keep stirring over low heat until the water almost dries out and repeating this process until the rice is completely cooked.
At this point, turn off the heat, add 4 tablespoons of butter, 2 tablespoons of oregano and 1 cup of grated parmesan. Taste and adjust the salt if necessary.
When serving, I added parmesan shavings, oregano, thyme and basil leaves and drizzled with plenty of olive oil.
* I didn’t use wine and I don’t think it makes that much of a difference!
I need to tell you something: I burned the dessert!!! But as we were among friends and with our alcohol levels somewhat altered, it was just a laughing matter! I’ll tell you in more detail later.
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