Sausage and Nebbiolo Risotto

The sausage and Nebbiolo risotto is a delicious and fragrant dish that reflects the Italian cuisine of the north-west, particularly that of Piedmont. Here’s how to prepare it:

Ingredients

• 320 g of Carnaroli or Arborio rice
• 200 g of fresh sausage
• 1/2 glass of Nebbiolo or other Piedmontese red wine
• 1 shallot or small onion
• Meat broth as needed
• 30 g of butter
• 50 g of grated Parmesan cheese
• Extra virgin olive oil
• Salt and pepper as needed

Preparation

1. Start by toasting the rice lightly in a large pan with a drizzle of oil and the finely chopped shallot until it becomes translucent, but be careful not to brown it.
2. Crumble the sausage into the pan and sauté it together with the rice. When the sausage is browned, deglaze with Nebbiolo and let the alcohol evaporate.
3. Add hot meat broth little by little, stirring constantly. Make sure that each addition of broth is absorbed before adding more. This process should take about 18 minutes until the rice is al dente.
4. When the rice is nearly cooked, adjust the salt and pepper and finish cooking by adding broth one last time if necessary.
5. Take off the heat and stir in the butter and Parmesan, mixing well to achieve a creamy consistency.
6. Let the risotto rest covered for a minute before serving.

When serving, the risotto should be all’onda, which means liquid enough to “make a wave” when you tilt the plate. For a finishing touch, you can garnish with chopped parsley or some flakes of cheese.

When it comes to wine pairings, the very Nebbiolo you used for cooking can be an excellent choice. Enjoy your meal!