en de it
apfelrisotto-blutwurst-patauner

Apple risotto with lemon thyme and blood sausage

Apple chunks in risotto

Preparation

Sauté the onion in olive oil until colorless. Add the rice and cook until transparent, stirring constantly. Douse with white wine and allow to evaporate. Gradually add the apple juice and vegetable stock, stirring constantly. Add the diced apple and lemon thyme just before the risotto has finished cooking. When the rice is al dente, remove from the stove and stir in the parmesan and butter. Season with salt and pepper. Cook the blood sausage slowly in water (below boiling point). Take out of the water, remove the skin and halve the sausage. Arrange the risotto on plates and put the blood sausage on top. Garnish with thyme.

Beer recommendation
We recommend the variety Dunkles Lager

Wine recommendation
We recommend Veltliner.

Ingredients for

2 people
4 people
8 people
South Tyrolean apple (Pink Lady), finely diced
50 ml South Tyrolean apple juice (naturally cloudy)
135 g risotto rice (e.g. Carnaroli)
20 g onion, finely chopped
50 ml white wine
500 ml vegetable stock or meat stock
3 sprigs of lemon thyme
1 ½ dsp parmesan
15 g butter
Salt and pepper
A little olive oil
1 blood sausages
2 South Tyrolean apples (Pink Lady), finely diced
100 ml South Tyrolean apple juice (naturally cloudy)
270 g risotto rice (e.g. Carnaroli)
40 g onion, finely chopped
100 ml white wine
1 l vegetable stock or meat stock
5 sprigs of lemon thyme
3 dsp parmesan
30 g butter
Salt and pepper
A little olive oil
2 blood sausages
4 South Tyrolean apples (Pink Lady), finely diced
200 ml South Tyrolean apple juice (naturally cloudy)
540 g risotto rice (e.g. Carnaroli)
80 g onion, finely chopped
200 ml white wine
2 l vegetable stocks or meat stocks
10 sprigs of lemon thyme
6 dsp parmesan
60 g butter
Salt and pepper
A little olive oil
4 blood sausages
patauner
This recipe comes from
Patauner family
Via Bolzano 6, 39018 Settequerce/Terlano