Sausage and Nebbiolo risotto
- 45 min
- Kcal 941
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!
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.
Then pour the saffron 10 and stir to mix 11. When the rice is ready, remove it from the heat and stir, adding the butter and parmesan cheese 12.
Mix thoroughly 13. Your sausage risotto is ready 14, so it is time to sit down and enjoy it 15!
Although its texture will change, sausage risotto can be stored in the fridge for a couple of days.
Freezing is not recommended.