in Italy

Risotto with sausage

updated

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Ingredients for 4 servings:

  • 200 g risotto rice
  • 80 g butter
  • 2 shallots, peeled and finely diced
  • 1 garlic clove(s), finely diced
  • 50 ml white wine
  • 150 g sausage
  • 500 ml chicken stock, hot
  • 1 small radicchio
  • 80 g Parmesan, grated
  • 1 rosemary sprig(s), needles plucked and finely chopped
  • 1 thyme sprig(s), leaves plucked and finely chopped
  • ½ bunch parsley, flat, leaves picked and finely chopped

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

In a large pot, sauté the shallots and garlic with the thinly sliced ​​sausage in a little butter. Add the rice and sauté until translucent, then deglaze with the white wine. Simmer slightly, then add the stock a ladle at a time, as each ladleful is absorbed. Meanwhile, trim and wash the radicchio, spin dry, and cut into fine strips. When the risotto has reached the desired creamy consistency, stir in the radicchio, herbs, the remaining butter, and Parmesan cheese, and enjoy.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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