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Risotto with Sausage ~ Risotto con Salsicce

Yields6 ServingsPrep Time10 minsCook Time25 minsTotal Time35 mins

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!

Risotto with Sausage

 1 l or 4-5 cups of Meat Stock. (I use mixed meat brodo)
 ¼ cup or q.b. Onion, chopped to your liking
 2 tbsp Butter
 1 tbsp Vegetable oil
 12 oz or 340 g Italian sausage, cut into disks, or crumbled
 ¼ cup dry white wine
 2 cups Arborio or Carnaroli Italian risotto rice
 Freshly ground black pepper
 3 tbsp Freshly 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! 

Nutrition Facts

6 servings

Serving size