Sausage Risotto

Name: Sausage Risotto
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: Carnaroli rice 1.67 cups; Sausage (or luganega) 0.9 lb; Meat broth 4 ¼ cups; White wine 1.4 oz; Shallot 1; Thyme to taste; Extra virgin olive oil 2 spoonfuls; Black pepper to taste; Butter cold 1.4 oz; Parmigiano Reggiano PDO cheese cold 1.4 oz

it es br de fr

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

PRESENTATION

Sausage risotto is one of the easiest risottos to prepare at home, but also one of the tastiest. It fits any occasion, like a family lunch or a dinner with friends, for example! It's one of those first courses that everyone agrees on, thanks to its simple yet unique flavor... a rustic dish characterized by the bold taste of sausage. To make this recipe, you can use the variety of sausage you love the most, perhaps from your own region; more or less spiced, long or short, each variant will give you a different dish that will always win you over! Choose a quality wine to deglaze the risotto, as it will be the one to give the aroma... use white or red wine for a more or less delicate flavor.

Here are some variations of sausage risotto not to miss:

INGREDIENTS

Carnaroli rice 1.67 cups (320 g)

Sausage 0.9 lb (400 g) - (or luganega)

Meat broth 4 ¼ cups (1 l)

White wine 1.4 oz (40 g)

Shallot 1

Thyme to taste

Extra virgin olive oil 2 spoonfuls

Black pepper to taste

for the creaminess: Butter 1.4 oz (40 g) - cold; Parmigiano Reggiano PDO cheese 1.4 oz (40 g) - cold

Preparation

How to prepare Sausage Risotto

To prepare the sausage risotto, start with this. Remove the casing with your hands, possibly cutting it with a small knife 1, then cut it into 1-inch pieces 2. In a saucepan, heat 2 tbsps of oil, add the sausage and let it brown for 7 minutes over medium-high heat.

In the meantime, clean a shallot and cut it into thin slices 4; if you prefer, you can also chop it. Add it to the pan 5 and mix well 6.

Add the fresh thyme leaves 7 and deglaze with the white wine 8, scraping the bottom well with a wooden spoon to deglaze it. Brown the sausage pieces for another 5 minutes 9.

At this point, transfer the sausage to a bowl, cover it and keep it warm 10. Pour the rice into the same pan, without adding oil 11. Let it toast for 3-4 minutes, stirring often 12.

Gradually add the hot broth, making sure to wait until it is absorbed before adding more 13. Stir continuously until the rice is cooked 14; it will take about 18 minutes. After about 15 minutes, also add the sausage and shallot 15.

Mix well 16, then wet one last time with the broth and finish cooking the rice. At this point, taste and adjust the salt if necessary 17. Remove the pot from the heat and add the cold butter and grated Parmigiano Reggiano DOP 18.

Stir gently 19, then cover with a lid 20. Let it rest for a minute, then stir everything to create a creamy consistency and plate the sausage risotto adding more fresh thyme and pepper 21!