The recipe for sausage and red wine risotto is a classic of autumn cuisine, here’s how to make it in the classic way and some tips to make this dish a true gourmet risotto.
If you like delicious risottos, don’t forget to read the recipe:
- Difficulty: Easy
- Cost: Very economical
- Rest time: 2 Minutes
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 748.90 (Kcal)
- Carbohydrates 88.56 (g) of which sugars 16.52 (g)
- Proteins 21.14 (g)
- Fat 32.19 (g) of which saturated 12.20 (g)of which unsaturated 6.55 (g)
- Fibers 1.17 (g)
- Sodium 1,425.87 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 2 people
- 1 cup Carnaroli rice
- 1 quart vegetable broth
- 2 tbsps butter
- 0.9 cup Grana Padano DOP
- 3.5 oz sausage
- 3.5 oz red wine
- 2 tbsps sugar
- to taste salt
Tools
- 1 Pot 3 quarts
- 1 Small pot 2 quarts
- 1 Pan 8 inches
Procedure
Unlike other recipes, this wine and sausage risotto is practically white, with the flavor of the wine given by the reduction distributed over the risotto.
First, crumble the sausage and sauté it in the pan until browned, releasing the fat that will flavor the risotto.
Once cooked, set aside some of the sausage, which will be used to garnish the dish once completed.
At this point, it’s time to toast the rice for a couple of minutes; more is not needed, or the rice may burn or become too hard and not cook well.
For the classic version of the risotto, you can deglaze it now with room temperature red wine so that it flavors the rice.
If you want to decorate the dish with the red wine reduction, put the wine in the pan, add the wine, and cook over high heat for 15 minutes until it reduces and becomes a thick glaze, adjusting the taste with salt at the end of cooking.
Add the broth to the rice gradually as the risotto dries, the trick is to add a ladle at a time and add it only when it has been absorbed.
When cooking is complete, remove from heat, add the butter and Grana Padano and cream the risotto.
Let it rest for a couple of minutes so that the rice absorbs the excess broth while staying creamy, serve on plates, and finish with the crispy sausage and, if prepared, the red wine reduction.
Your sausage and red wine risotto is ready!
Plating tips:
You can serve the risotto in a classic way by adding the red wine during cooking or create a reduction and use it to complete the dish, the crispy sausage placed on top of the risotto adds crunchiness and flavor to the dish.
Wine pairing for sausage and red wine risotto:
I recommend serving at the table the wine you used for the red wine reduction, the ideal is a full-bodied and structured red wine that can match the richness of the meat and the sweetness of the vegetable sauce, such as a Barolo.
