Sausage risotto – Italian recipe (VIDEO)
The sausage risotto is a simple yet tasty dish, to enjoy with your family and friends!
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I’ve got a tasty ingredient in the fridge that reminds me of my grandmother and my childhood, because when I was a kid, she used to cook a great dish for me… would you like to know what it is? The sausage risotto, let’s make it together!
Ingredients for 4 servings:
Sausage risotto
(4 servings)
• 1 ¾ cups (350 g) of Carnaroli (or Arborio) rice
• 2/3 lb (300 g) of sausage
• just under ½ cup (100 ml) of white wine
• 1 shallot • a pinch of saffron
• ½ cup (50 g) of grated parmesan cheese
• 1 knob of butter
• beef broth
• salt, pepper and oil to taste
In a large pan, heat the oil and add the finely chopped shallot; sauté on a low flame until soft, for at least 15-20 minutes; it should turn almost transparent, not brown. In the meantime, crumble the sausage; you can use any type of fresh sausage you like: mild, hot, mixed with pepper and so on.
Here we are, the sausage has been crumbled and the shallot has softened, so add to the pan and let it brown. It’s time to add the rice and let it toast for a couple of minutes until it’s translucent. Now pour in the white wine. Once it’s completely evaporated, add the broth, but don’t drown the rice in liquid, add it a little at a time, just to cover the rice.
The rice is cooked al dente, so turn off the heat; 5 minutes before the end of cooking, add the saffron, which has been dissolved in a little hot broth, along with salt and pepper. Now cream the risotto, which means stir in the grated cheese… add a knob of butter… stir, and let it sit for a couple of minutes, after that the sausage risotto is ready to be served.
Look at that, it’s perfectly cooked, thanks to the Carnaroli rice, that stays firm when cooked and it’s great for making risotto. My grandma would be proud of me! And now, let’s enjoy our sausage risotto…
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What can you add instead of white wine
THE MUSIC….ARGGHH
risotto mantecato alla milanese con salsiccia
You just earned a new subscriber! Great recipe! And not the only one!
I've made this a few times now and it always comes out amazing! Really boosted my confidence in the kitchen to know how to make a good risotto. Thanks!
thank you so much for this tip! 😀
The perfect risotto should be moist and creamy… to achieve this result, once the rice is cooked, turn off the heat, add a small piece of butter and some grated parmesan cheese, and stir to blend well!
i LOVE risotto (well, really, i LOVE everything Italian. ^^), but everytime i cook risotto, i am unsure of the texture.. sometimes too runny, sometimes too thick. 😐 i don't really use any recipe, i just eyeball everything to my liking really…
do you have any tips for me on how to determine the perfect risotto consistency? thanks! 😀
My God..my mouth is watering =D
You're welcome! 😉
I made this to go with dinner tonight. Amazing. Thank you for such an easy recipe.
I'm very happy about it, well done!
Hi Sonya! I would like to thank you for sharing this recipe! It's my 3rd time to cook and I chose this risotto recipe for my 3rd time in the kitchen. It came out so good! Thank you once again for teaching a guy like me to cook! 🙂 I look forward to doing more of your recipes. By the way the first time I cooked in the kitchen (in my entire life) is your original carbonara which also came out delicious!
@elansvc About 2 pints (1 lt)
@jdelatorUIUC Yes, of course! youtube.com/watch?v=UxItroRgSr0
Do you have the italian version of this video?
That looks deeeelicious!
But why, oh why was it posted the day before a Lenten Friday?
Wow, Sonya! You look great! How about next recipe you do on the beach in your bikini!
Sonya! Your'e soo thin!! Congratz!
So yummy. Thank you!