Imported from TikTok

Creamy Risotto with Homemade Cancoillotte and Morteau Sausage

Name: Creamy Risotto with Homemade Cancoillotte and Morteau Sausage
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: French
Ingredients: 250 g Metton; 400 ml Water; 40 g Butter (for the cancoillotte); Salt (To taste; the transcript mentions seasoning to your preference.); 2 verres Risotto rice (The capacity of the glasses is not specified.); 1000 ml Stock (Type not specified.); 200 g Homemade cancoillotte (Prepared using the recipe above.); 0.5 Morteau sausage (Already cooked; cut into a fine brunoise. The transcript specifies one sausage, while the description gives half.); 100 ml White wine (The transcript suggests a wine from the Jura.); 2 Shallots (Finely minced.); 40 g Butter (for the risotto); Pepper (To taste.); Garlic (The transcript mentions adding it but gives no quantity.)

Recipe by @chesterfoodies @chesterfoodies · TikTok

Imported by roux julien on SeeMeCook

A generous, creamy Franche-Comté-style risotto made with homemade cancoillotte from metton and crispy pieces of Morteau sausage. White wine and stock lend depth to this comforting dish.

4 servings60 minFrench

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Ingredients

250 g Metton
400 ml Water
40 g Butter (for the cancoillotte)
Salt (To taste; the transcript mentions seasoning to your preference.)
2 verres Risotto rice (The capacity of the glasses is not specified.)
1000 ml Stock (Type not specified.)
200 g Homemade cancoillotte (Prepared using the recipe above.)
0.5 Morteau sausage (Already cooked; cut into a fine brunoise. The transcript specifies one sausage, while the description gives half.)
100 ml White wine (The transcript suggests a wine from the Jura.)
2 Shallots (Finely minced.)
40 g Butter (for the risotto)
Pepper (To taste.)
Garlic (The transcript mentions adding it but gives no quantity.)

Steps

1
To make the cancoillotte, melt the metton over low heat, stirring until smooth.
2
Add the water and 40 g of butter, then season with salt to taste. Stir until the cancoillotte is smooth and uniform.
3
Set the cancoillotte aside to cool.
4
Cut the cooked Morteau sausage into a fine brunoise. Finely mince the shallots.
5
Starting with a cold frying pan, cook the sausage pieces until crisp. Set them aside, leaving the rendered fat in the pan.
6
Sauté the shallots in the sausage fat.
7
Add the garlic and sauté it with the shallots.
8
Add the risotto rice and stir well for one minute to toast it until translucent.
9
Deglaze with the white wine and let it reduce.
10
Add the stock one ladleful at a time, gradually, stirring continuously, until the rice is cooked and creamy.

Notes

The transcript does not give a quantity of garlic or a specific cooking time or temperature for the rice. It says to set the crispy sausage aside but does not specify when to add it back to the risotto. The description calls for 1/2 a sausage, while the transcript refers to one cooked sausage. The quantity represented by “2 glasses” of rice depends on the capacity of the glasses.