Risotto with Sausage and Stracchino

Risotto with sausage and Stracchino is a rich and creamy dish, perfect for a comforting dinner. Here is the recipe:

Ingredients

• 320 g of Carnaroli or Arborio rice
• 200 g of fresh sausage
• 100 g of Stracchino cheese
• 1/2 onion
• 1/2 glass of white wine
• About 1 liter of hot vegetable broth
• 30 g of butter
• Extra virgin olive oil to taste
• Salt and pepper to taste
• Grated Parmesan cheese (optional)
• A bunch of chopped parsley for garnish (optional)

Preparation

1. Start by preparing the vegetable broth and keep it warm over low heat.
2. In a large pan, fry the finely chopped half onion in a stream of extra virgin olive oil until it becomes transparent.
3. Crumble the fresh sausage, removing the skin, and add it to the sauté. Let it brown well until it is well cooked, crumbling it with a spoon.
4. Add the rice and toast it briefly until it becomes translucent, then deglaze with the white wine and let it evaporate.
5. Begin to add the vegetable broth, one ladle at a time, waiting for the liquid to be absorbed by the rice before adding the next, stirring occasionally.
6. Continue cooking for about 16-18 minutes or until the rice is al dente.
7. A few minutes before the end of cooking, adjust the salt and pepper.
8. Remove the pan from the heat and cream the risotto with butter and Stracchino, stirring well to obtain a creamy consistency.
9. If you want, add some grated Parmesan cheese to give an extra touch of flavor.
10. Let the risotto rest for a minute with the lid then serve immediately, garnishing with chopped parsley if you wish.

Curiosity

Risotto is a dish of Italian tradition that originated in Lombardy and lends itself to numerous variations. This version with sausage and Stracchino is a rich and flavorful variation that combines the savory taste of meat with the creaminess of the cheese, perfect for colder days.