Risotto with sausage

Difficulty: Easy

Preparation: 15 minutes

Cooking Time: 15 - 18 minutes

Portions: 4

A quick, inexpensive and very tasty dish, risotto with sausage is a rustic and inviting first course, perfect on cold evenings and very easy to prepare. The success of the dish is sure, following our little tips for a perfect risotto!

Ingredients

350 g of Carnaroli rice
40 g of butter
250 g of sausage
1/2 glass of dry red wine
hot meat broth
1 shallot
grated parmesan cheese
extra virgin olive oil
salt
pepper
rosemary
sage

Pasta and risotto are the first courses par excellence. Sausage risotto is one of the easiest and tastiest recipes to prepare this classic dish from our kitchen.

Typical of the regional cuisine of Northern Italy, together with saffron risotto, the sausage risotto is a rustic dish, which goes well with a good glass of red wine and goes well with the scent of aromatic herbs such as sage and rosemary. The forerunner of this simple risotto is probably a soup with rice, cabbage and sausage, very common in the cold season in the past and which you can rediscover in the recipe rice, cabbage and luganega.

Adding small pieces of meat, bacon or sausages to soups and pasta dishes was a way to offer the whole family some precious nutrients. Sausage goes well with rice, but also with pasta, as in farfalle with sausage.

To make the most of the ingredients of this recipe, the secret lies in cooking the rice, which must be done by absorption, adding the hot broth, little by little, but not before toasting the rice and then blending it with some wine.

A couple of minutes before it is cooked, the rice should be creamed with Parmesan cheese and butter, then it should be left to settle for a moment and only at that point it is brought to the table!

Preparation

Phase 1

A few steps are enough to prepare risotto with sausage. In a saucepan, heat a knob of butter with the oil and gently flavor the chopped shallot. When it becomes transparent, add the sausage removed from the casing and crumbled.

Phase 2

Brown it by shelling it with a wooden spoon and, when it has changed color, add the rice. Let it toast for a few minutes, stirring often. Add the red wine and let it evaporate.

Phase 3

Continue cooking as for a normal risotto, adding a ladle of hot broth as it is absorbed. When it is ready, remove the container from the heat, flavor with three or four tablespoons of grated cheese, the aromatic herbs and stir in the remaining butter.

Phase 4