This easy risotto with sausage recipe that I have adapted from Marcella Hazan, is one that I make often, especially in the winter. Serve with vegetables on the side for a one-course meal!
This easy risotto with sausage recipe that I have adapted from Marcella Hazan, is one that I make often, especially in the winter. Serve with vegetables on the side for a one-course meal!
Yields6 ServingsPrep Time10 minsCook Time25 minsTotal Time35 mins
1lor 4-5 cups of Meat Stock. (I use mixed meat brodo)
¼cupor q.b. Onion, chopped to your liking
2tbspButter
1tbspVegetable oil
12ozor 340 g Italian sausage, cut into disks, or crumbled
¼cupdry white wine
2cupsArborio or Carnaroli Italian risotto rice
Freshly ground black pepper
3tbspFreshly grated Parmigiano-Reggiano cheese
1
Bring the broth to a very slow, steady simmer.
2
Add 1 tablespoon of butter, the vegetable oil, and the onions in large deep pot and heat medium-high. Cook and stir the onions until they are translucent, then add the sliced sausage. Cook until the sausage is browned well and cooked through. Add the wine, stirring occasionally. When the wine has cooked off, add the rice, stirring constantly until the rice is coated well.
3
Add a small ladle of the simmering broth and cook the rice, stirring constantly until all the liquid is gone. Make sure to clean the bottom of the pot or the rice will stick to it.
4
When there is no more liquid in the pot, add another ladle of the broth and repeat the stirring process.
5
Begin to taste the rice after about 15 minutes of cooking, reducing the amount of broth that you add towards the end so it does not get too runny.
6
Cook the risotto until it is tender but firm.
7
Off heat, add freshly ground black pepper, the remaining tablespoon of butter, the grated Parmesan and stir. Taste and add salt if necessary.
8
Buon appetito!
Ingredients
1lor 4-5 cups of Meat Stock. (I use mixed meat brodo)
¼cupor q.b. Onion, chopped to your liking
2tbspButter
1tbspVegetable oil
12ozor 340 g Italian sausage, cut into disks, or crumbled
¼cupdry white wine
2cupsArborio or Carnaroli Italian risotto rice
Freshly ground black pepper
3tbspFreshly grated Parmigiano-Reggiano cheese
Directions
1
Bring the broth to a very slow, steady simmer.
2
Add 1 tablespoon of butter, the vegetable oil, and the onions in large deep pot and heat medium-high. Cook and stir the onions until they are translucent, then add the sliced sausage. Cook until the sausage is browned well and cooked through. Add the wine, stirring occasionally. When the wine has cooked off, add the rice, stirring constantly until the rice is coated well.
3
Add a small ladle of the simmering broth and cook the rice, stirring constantly until all the liquid is gone. Make sure to clean the bottom of the pot or the rice will stick to it.
4
When there is no more liquid in the pot, add another ladle of the broth and repeat the stirring process.
5
Begin to taste the rice after about 15 minutes of cooking, reducing the amount of broth that you add towards the end so it does not get too runny.
6
Cook the risotto until it is tender but firm.
7
Off heat, add freshly ground black pepper, the remaining tablespoon of butter, the grated Parmesan and stir. Taste and add salt if necessary.
Heather is the host of Casa Pace e Gioia, a holiday rental home with a private pool and olive groves on 8 acres in the countryside hills of Le Marche, Italy.
Our CIN is: IT043053B4BLWUZXVO
View all posts by Heather Erica von Bargen
AuthorHeather Erica von BargenDifficultyBeginner
