The RISOTTO WITH SAUSAGE AND LEEKS is a rustic, family-style first course, easy to prepare, combining the creaminess of the risotto with the rich, indulgent flavor of sausage and the delicate sweetness of leeks. This risotto is a perfect example of how simple, genuine ingredients typical of the humble cuisine of our rural areas can combine to create something extraordinarily flavorful and comforting.
Risotto with sausage and leeks is ideal as a main dish for a lunch with family and friends: it’s quick to prepare and generally pleases most tastes. Its richness also makes it almost a complete dish: just an appetizer and a dessert are enough to complete a meal that will satisfy your guests.
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- Difficulty: Very easy
- Cost: Budget-friendly
- Rest time: 5 Minutes
- Preparation time: 2 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 2 cups Carnaroli rice
- 2 sausages
- 2 leeks (medium)
- 4 cups vegetable broth
- 1/4 cup white wine
- to taste extra virgin olive oil
- to taste salt
- to taste black pepper
- 3 tbsp butter
- 2 oz Parmesan
Tools
- 2 Pots
Steps
First, prepare a classic vegetable broth with celery, carrot and onion. To save time you can use, as I did, a concentrated or ready-made broth.
Trim and wash the leeks, slice them into not-too-thin rounds and set aside.
In a pan, preferably with a thick bottom, add a drizzle of oil and brown the crumbled sausages. Add the leeks, season lightly with salt and cook for 5 minutes.
Add the rice, toast it while stirring constantly so it doesn’t stick to the bottom and, when the grains feel warm to the touch, deglaze with the white wine.
Let the alcohol evaporate and begin adding the hot broth a ladle at a time.
Continue cooking, stirring occasionally and adding the remaining broth as needed.With the heat off, add the very cold butter (best if frozen), the Parmesan and cream the risotto. Finally add a grind of black pepper, stir and cover with the lid.
Let the sausage and leek risotto rest for 5 minutes before serving.
