(4 people)
INGREDIENTS
INSTRUCTIONS
Today I do it on purpose, using sausages instead of cotechino and preparing a thin soup of creamy red lentils in advance, something that later will give to the risotto an incredibly silky texture.
Born and bred in Tuscany, I am a food writer and a food photographer. I live in the countryside between Siena and Florence, where I also teach Tuscan cooking classes for locals and tourists. In 2017 my fifth cookery book will be published. As for every Tuscan home cook, legumes, especially beans and chickpeas, are part of my daily life and my culinary traditions.
Find me on my blog www.julskitchen.com