Ingredients for Risotto With Red Wine And Sausages
- 500g Italian sausages (sweet or spicy, your choice)
- Extra Virgin Olive Oil
- 50g butter, divided (25g + 25g)
- 1 medium yellow onion, finely chopped
- Arborio Rice
- 1 cup dry red wine (e.g., Cabernet Sauvignon or Merlot)
- Chicken Stock
- Parmesan Cheese
- Sea Salt
- Fresh Ground Black Pepper
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How to Make Risotto With Red Wine And Sausages
- Remove the casings from the sausages and crumble the meat into a large non-stick frying pan.
- Cook the sausage meat over medium-high heat until browned and crispy. Remove from the pan and set aside, reserving any rendered fat.
- In the same pan, heat the olive oil and 25g of the butter over medium heat.
- Add the chopped onion and cook gently until softened and translucent, about 5-7 minutes. Do not brown.
- Add the Arborio rice to the pan and stir constantly with a wooden spoon for 1-2 minutes until the grains are well coated with the butter and oil.
- Pour in the red wine and bring to a simmer, stirring constantly until the wine is almost completely absorbed.
- Add one ladleful of hot stock to the rice, stirring continuously until the liquid is absorbed.
- Continue adding the stock, one ladleful at a time, stirring constantly until each addition is absorbed before adding more. This process should take about 20 minutes.
- Stir in the cooked sausage meat and continue to cook for another 5-10 minutes, or until the rice is creamy and al dente (tender but with a slight bite).
- Remove the pan from the heat and stir in the remaining 25g of butter and the Parmesan cheese.
- Season generously with salt and pepper to taste.
- Cover the risotto and let it rest for 3-4 minutes before serving. This allows the flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
59 g
Sugar
26g
Fat
89g
Carbs
25g
