Risotto with Sausage and Ricotta

Risotto with sausage and ricotta is a hearty and tasty dish, typical of the generous spirit of Italian cuisine. Here’s how to prepare it:

Ingredients

• 320 g of risotto rice (such as Carnaroli or Arborio)
• 200 g of fresh sausage
• 250 g of sheep’s ricotta (for a richer variant) or cow’s (for a more delicate one)
• 1 small onion
• 1 glass of dry white wine
• About 1 l of vegetable or meat broth, kept warm
• 30 g of butter
• 2 tablespoons of extra virgin olive oil
• grated Parmesan cheese to taste
• Salt and pepper to taste
• Chopped parsley (optional, for garnish)
• Grated lemon zest (optional, for a fresh note)

Preparation

1. Start by preparing the ingredients. Finely chop the onion and remove the casing from the sausage, crumbling it with your hands.
2. In a large pot, heat the oil and half of the butter. Add the chopped onion and sauté until it becomes translucent.
3. Add the crumbled sausage and brown it until it is cooked through and slightly golden.
4. Pour the rice into the pot and toast for about 2 minutes, stirring constantly so that each grain is well coated and shiny.
5. Deglaze with the white wine and let the alcohol evaporate on high heat.
6. Lower the heat and start adding the hot broth, one ladle at a time, stirring frequently. Wait for the liquid to be absorbed before adding the next ladle of broth.
7. Continue cooking, adding broth and stirring, for about 15-18 minutes or until the rice is al dente and creamy.
8. A couple of minutes before finishing cooking, add the ricotta by breaking it into the risotto and stir to distribute it evenly.
9. Turn off the heat, add the remaining butter and a handful of grated Parmesan, then cream the risotto until it has a soft and creamy consistency.
10. Adjust salt and pepper to taste.
11. Serve immediately, garnishing each plate with chopped parsley and, if desired, grated lemon zest for a touch of freshness.

Curiosity

Risotto is an extremely versatile dish that allows for an infinity of variations, depending on the season and the ingredients at hand. The addition of ricotta makes it particularly creamy, while the sausage provides a strong flavor that matches well with the sweetness of the onion and the saltiness of the Parmesan. The final creaming with butter and cheese is the secret to obtaining a risotto with the perfect consistency.