Risotto with sausage

Risotto with sausage is a flavorful dish that combines the creaminess of risotto with the succulence of sausage. Here is the recipe for a delicious risotto with sausage.

Ingredients

• 320 g of risotto rice (Carnaroli, Arborio, or Vialone Nano)
• 200 g of sausage
• 1/2 finely chopped onion
• 1 glass of dry white wine
• About 1 liter of hot vegetable or meat broth
• 40 g of butter
• 40 g of grated Parmesan cheese
• Extra virgin olive oil
• Salt and pepper to taste

Preparation

1. Remove the skin from the sausage and crumble it.
2. In a large pan, sauté the chopped onion with a drizzle of extra virgin olive oil until it becomes transparent.
3. Add the crumbled sausage and let it brown well.
4. Pour in the rice and toast for about 2 minutes, until it becomes translucent.
5. Deglaze with the glass of white wine and let the alcohol evaporate.
6. Start adding the hot broth, one ladle at a time, waiting for the liquid to be absorbed by the rice before adding the next one. Remember to stir frequently.
7. Continue this way for about 16-18 minutes, or until the rice has reached the usual ‘al dente’ cooking.
8. When the risotto is ready, turn off the heat and cream with the butter and grated Parmesan, stirring vigorously to best incorporate the ingredients.
9. Let the risotto rest for a minute before serving.
10. Adjust salt and pepper if necessary and serve it hot.

Fun Facts

In some regional variations, ingredients like tardive radicchio or pumpkin are added to sausage risotto to enrich the dish with flavor and color. Moreover, traditionally the creaming is done with butter alone to enhance the rustic taste of the sausage, but the parmesan helps to give an extra creaminess that contrasts the rice’s grainy texture.

Enjoy your meal!