Risotto with sausage Morteau

Here's a recipe for a change from the traditional "sausage, rösti" that we love so much. Here we offer you a sausage risotto from MorteauSo get cooking!

The sausage and the recipe in pictures

To whet your appetite, you can start with this report broadcast in February 2021 on France 2, in the Télématin program. It's the scooter of Loïc Ballet who came to meet the sausage of MorteauAmong Bouheret to know its manufacturing secrets, then to Pré Oudot to discover a recipe.

The recipe for sausage risotto from Morteau

The recipe

1. Peel the onion, cut it in half and chop it finely.

2. Brown it in olive oil in a high-sided sauté pan until translucent.

3. Add the rice, stir, and when the grains are well separated and pearly, pour in the white wine.

4. Let it evaporate over a fairly high heat, gradually add the vegetable stock and simmer for at least 25 minutes.

5. Wash the spinach, pat dry, remove the stems, and cut the leaves into strips. Cook the spinach with a little olive oil, season with salt and pepper.

6. Cut the sausage from Morteau pre-cooked into small cubes.

7. When the rice is cooked, add the cold butter cut into pieces, then the grated comté and mix vigorously.

8. Then add the spinach and the diced Morteau.

9. Sprinkle with Comté shavings and serve immediately.

Thanks to Laurence du Pré Oudot for her recipe.

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