Sausage and Stracchino Risotto

Sausage and stracchino risotto is a rich and creamy dish, perfect for a comforting dinner. Here is the recipe:

Ingredients

• 320 g Carnaroli or Arborio rice
• 200 g fresh sausage
• 100 g stracchino
• 1/2 onion
• 1/2 glass of white wine
• About 1 liter of hot vegetable broth
• 30 g butter
• Extra virgin olive oil to taste
• Salt and pepper to taste
• Grated Parmesan (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, sauté the finely chopped half onion with a drizzle of extra virgin olive oil until it becomes translucent.
3. Crumble the fresh sausage, removing the skin, and add it to the sauté. Let it brown well until cooked through, breaking it up 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. Start adding 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 stir the risotto with the butter and stracchino, mixing well until you achieve a creamy consistency.
9. If desired, add a bit of grated Parmesan for an extra touch of flavor.
10. Let the risotto rest for a minute with the lid on, then serve immediately, garnishing with chopped parsley if desired.

Trivia

Risotto is a dish from Italian tradition born in Lombardy, and lends itself to numerous variations. This version with sausage and stracchino is a rich and flavorful variant that combines the savoriness of the meat with the creaminess of the cheese, perfect for colder days.