Sausage Risotto

Sausage risotto is a traditional dish rich in flavor that combines the creaminess of risotto with the bold taste of sausage. Here’s how to prepare it.

Ingredients

• 320 g risotto rice (Carnaroli, Arborio, etc.)
• 400 g sausage (preferably pork)
• 1 small onion
• 1 glass of dry white wine
• Meat or vegetable broth (as needed)
• 40 g butter
• 40 g grated Parmesan
• 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 it in a pan with a drizzle of extra virgin olive oil until it becomes translucent.
3. Add the crumbled sausage and let it brown until it takes on color.
4. In another pot, lightly toast the rice without seasonings until the grains are warm to the touch. This step is known as “toasting” and serves to seal the rice grains to maintain their consistency during cooking.
5. Add the rice to the sauté with the sausage and let it toast for a couple of minutes, stirring.
6. Deglaze with the 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 the heat and stir in the butter and grated Parmesan. Mix well to combine the ingredients and give creaminess to the risotto.
10. Let the risotto rest for a couple of minutes before serving.
11. Adjust salt and pepper to taste and serve hot.

Trivia

The secret to a perfect sausage risotto is the mantecatura, that is, adding cold butter and cheese at the end of cooking and stirring vigorously to create a cream that binds all the ingredients. It is recommended to use quality sausage, preferably fresh, since it will be the main element giving flavor to the dish.

Enjoy your sausage risotto!