Risotto with sausage

Here is the recipe for a delicious and flavoursome first course, risotto with sausage: let's see all the preparation steps together.

Today we are preparing a wonderful risotto with sausage, a first course which may appear very simple on the surface, but precisely because it is made up of few ingredients it is important to be able to balance them as best as possible. The secrets of this risotto are different, starting from cooking the meat, which must be nice and crunchy, up to the creaming.

You can choose to enrich this risotto with some particular cheese of your liking, or use beer instead of wine to deglaze the rice, although the result will be more bitter. For wine, however, use white for a lighter aroma, red instead if you want a stronger taste. Let's start cooking right away!

How to make risotto with sausage

1. Put on the broth, which must always be boiling.
2. Remove the casing from the sausage and crumble it in a pan with a drizzle of oil.
3. Let the meat cook until completely cooked and when it is nice and golden, then turn off the heat and remove the sausage and set it aside in a bowl.
4. Then start by sautéing directly in the pan with the meat fat. Cook the shallot with two tablespoons of extra virgin olive oil.
5. Once it has browned , add the rice and toast it for 2 minutes, then add the wine.
6. Let the alcohol evaporate, then start pouring in the boiling broth, lower the heat and cook the rice (the Carnaroli should cook for 15 to 18 minutes ).
7. Once the rice is cooked, insert the sausage and stir well, then turn off the heat.
8. Stir in butter and grated cheese.
9. Serve hot with a good grind of black pepper, and enjoy your meal!

storage

We recommend consuming the risotto immediately, alternatively you can keep it for 1 day in the refrigerator . We do not recommend freezing in the freezer.