Sausage risotto

Name: Sausage risotto
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: Carnaroli rice 11.3 oz; Sausage (or Luganega) 10.5 oz; Meat broth to taste; Saffron 1 packet; White wine 1 glass; Shallot 1; Black pepper to taste; Extra virgin olive oil to taste; Butter cold from the fridge ¼ cup; Parmigiano Reggiano PDO cheese ½ cup

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708

Calories per serving

Energy Kcal 708
Carbohydrates g 70.9
of which sugars g 1
Protein g 22
Fats g 36.5
of which saturated fat g 14.99
Fiber g 1.3
Cholesterol mg 83
Sodium mg 1067

Difficulty: Easy
Prep time: 20 min
Cook time: 30 min
Serving: 4 people
Cost: Average

PRESENTATION

We've whipped up some risotto dishes, but never enough! Risotto is a first course that gives a lot of personal satisfaction and is ideal for a dinner with a few friends. Today's version is halfway between parmesan and saffron risotto, with one extra ingredient: sausage. Sausage risotto is one of those dishes you can smell from the front door. It's one of those recipes that calls for a second serving until you're completely full and happy. It will win your guests over with the first bite. Let’s head over to the stove now to prepare this mouthwatering dish!

If you love risotto don't miss these recipes:

INGREDIENTS: Carnaroli rice 11.3 oz (320 g); Sausage 10.5 oz (300 g) - (or Luganega); Meat broth to taste; Saffron 1 packet; White wine 1 glass; Shallot 1; Black pepper to taste; Extra virgin olive oil to taste; Butter ¼ cup (40 g) - cold from the fridge; Parmigiano Reggiano PDO cheese ½ cup (50 g)

Preparation

How to prepare Sausage risotto

To make sausage risotto, first prepare the meat broth. Then clean and chop the shallot finely 1. Cut the sausage and remove the casing 2, then flatten the meat with the back of the blade 3.

Move to the stove. Put a saucepan on the stove and drizzle in some oil. Let it warm up a few moments before adding the shallot 4. Let it brown over medium-low heat, it will only take a few minutes. Then add the sausage 5 and let it brown for 4-5 minutes, stirring frequently. Add the rice 6,

then toast and season, stirring 7, then simmer with white wine until reduced 8. As soon as the alcohol has evaporated, start cooking the rice by periodically adding a ladle of hot broth 9. Add it as soon as the previous ladle has been absorbed by the rice.