Risotto with Sausage

Risotto with sausage is a traditional dish full of flavor that combines the creaminess of risotto with the strong taste of sausage. Here’s how to prepare it.

Ingredients

• 320 g of risotto rice (Carnaroli, Arborio, etc.)
• 400 g of sausage (preferably pork)
• 1 small onion
• 1 glass of dry white wine
• Meat or vegetable broth (as needed)
• 40 g of butter
• 40 g of grated Parmesan cheese
• Extra virgin olive oil (as needed)
• Salt and pepper (as needed)

Preparation

1. Peel the sausage and crumble it with your hands.
2. Finely chop the onion and sauté in a pan with a drizzle of extra virgin olive oil until it becomes transparent.
3. Add the crumbled sausage and brown it until it takes on color.
4. In another pot, lightly toast the rice without any seasoning until the grains are warm to the touch. This step is known as “toasting” and helps to seal the rice grains to maintain their texture during cooking.
5. Combine the rice with the sautéed sausage and allow to toast for a couple of minutes, stirring.
6. Deglaze with white wine until the alcohol evaporates.
7. Add a ladle of hot broth and stir occasionally, adding more broth as the rice dries out.
8. Cook for about 15-18 minutes, until the rice is al dente and the risotto is creamy.
9. At this point, remove from heat and stir in butter and grated Parmesan cheese. Stir well to blend the ingredients and give the risotto creaminess.
10. Let the risotto rest for a couple of minutes before serving.
11. Season with salt and pepper to taste and serve hot.

Curiosity

The secret to a perfect risotto with sausage lies in the “mantecatura,” the action of adding cold butter and cheese at the end of cooking, vigorously stirring to create a cream that binds all the ingredients together. It is recommended to use a high-quality sausage and preferably fresh, as it will be the main element of the dish providing flavor.

Enjoy your risotto with sausage!