Risotto With Sausage
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 13 ingredients
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- 3 Links parsley/cheese sausage
- 1 qt Meat broth
- 1 1/2 c Arborio rice
- 1/2 lb - Luganega sausage, - (commercially made)
- 3/4 c Grated Parmesan cheese
- 2 tb Dry white wine
- Freshly ground black pepper
- Water
- 1/3 c Finely chopped onion
- Salt
- 3 tb Butter
- Casserole
Contains
MilkSulphites
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- REMOVE THE CASINGS from the sausage and break up the sausage. Bring the broth to a simmer. In a casserole, soften the chopped onion in half the butter. Add the sausage meat and brown it. Raise heat, sprinkle on the wine, and let it evaporate. Add the rice, stirring to coat all the grains with the fat. Saute 1 to 2 minutes. Reduce heat to medium-low and start adding broth, a ladleful at a time. Stir often and add more broth only as the rice begins to dry out. Cook for 35 to 45 minutes, or until the rice is al dente and has absorbed almost all its liquid. (If you run out of broth before then, use boiling water.) Stir in the remaining butter and all the grated cheese. Taste for salt and pepper. Serve at once.
Plating
Cookware for this recipe
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Frying pan
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Casserole pot
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Chef's knife
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Cutting board
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Grater
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Wooden spoon
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Ladle