The risotto with sausage and potatoes is a simple main course, which you can prepare quickly, made flavorful by the taste of the meat and creamy thanks to the potatoes that blend all the ingredients well.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1 1/2 cups Rice
- 10 1/2 oz Sausage
- 9 oz Potatoes (1 large potato)
- 1 Broth cubes (Knorr broth heart)
- to taste Olive oil
Preparation
In a pot, put 2.5 liters (about 10 cups) of water and heat it. Add the broth cube and dissolve it well, keeping the water hot. This will be the broth you will use to cook the risotto.
Wash, peel, and cut the potato into small cubes.
Remove the skin from the sausage, cut it into pieces.
In a large pan, put two tablespoons of oil and sauté the potato.
When they are almost cooked, add the chopped sausage and cook for about 10 minutes.
Put the rice in the pan with the seasoning, stir and gradually add ladles of broth as it dries, stirring occasionally.
Halfway through cooking, add the butter, pecorino cheese, and continue stirring, adding more broth until it is cooked.
Adjust salt, pepper and serve hot with slices of truffle on top.
Notes
The type of rice I used for this recipe is Ribe, which has medium stickiness and is suitable for risottos as it never overcooks.
If you want to prepare the broth yourself, the times will be longer, but certainly, the flavor will be better. You can prepare it by putting 3 liters (about 12 cups) of water in a pot, add 1 carrot, 1 onion, 1 celery stalk, 2 teaspoons of coarse salt and boil for about an hour.
If you enjoyed the risotto with sausage and potatoes, try the other rice recipes:
Rice recipe collection
My social channels!
To not miss any recipe you can also follow me on:
Instagram; Pinterest; if you like, give a like to my Facebook page 🙂
