Cheesy Sausage Risotto.
Simple, cheesy, tasty.
The cheesy sausage risotto is a very creamy, delicious, and flavorful first course that is prepared in no time at all, requires few and simple ingredients, and makes the whole family happy, young and old.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 340 Carnaroli rice
- 5.3 oz sausage
- 5.3 oz smoked provola cheese
- 1 onion
- 6 cherry tomatoes (or 2 peeled tomatoes)
- 1.4 tbsp butter
- 2.8 oz grated Parmesan cheese
- to taste salt
- to taste pepper
- to taste extra virgin olive oil
- to taste parsley
- to taste vegetable broth (1 carrot, 1 potato, onion, zucchini, cherry tomatoes)
Tools
- 1 Saucepan
- 1 Wooden Spoon
Steps
You can make the broth yourself: put plenty of water in a large pot, 1 washed, cleaned, and sliced zucchini, onion, celery, 2 cherry tomatoes, a peeled and diced potato, and a peeled and diced carrot, bring to a boil and cook over very low heat for 30 minutes; or you can use one that’s ready-made, I always keep some in the freezer, which I prepare and then store for occasions, for a lighter version you can use boiling water.
Cut the provola into cubes and set it aside.
Chop the parsley and set it aside.
Wash the cherry tomatoes and remove the seeds, cut them into cubes and set them aside, you can also use 2 peeled tomatoes.
Remove the casing from the sausage and crumble it.
Chop the onion.
Put a little olive oil in a saucepan, add the chopped onion and sausage, and sauté everything.
Add the rice, let it absorb the flavors for a moment, add the white wine and let it evaporate.
As soon as the wine has evaporated, start cooking the risotto by adding a little broth, stir and let it cook until the broth dries up. At this point, add more broth and stir, continue to add broth little by little, when there are 5 minutes left for the rice to cook, add the tomatoes, adjust the salt and add a grind of pepper, stir, add the broth and finish cooking, stirring often.
As soon as the rice is cooked, turn off the heat leaving it nice and creamy (risotto should not be dry).
Add the butter, chopped parsley, and Parmesan cheese, stir well, also add the diced provola, stir quickly, cover with a lid and let it rest for a minute.
The Cheesy Sausage Risotto is ready to be enjoyed… Bon appétit!
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