The risotto with sausage is truly a very successful recipe and like all my recipes, super tested!
As we know, sausage is very flavorful, so the recipe gets a great boost from its strong taste that makes the dish perfect!
Just buy pre-seasoned sausage meat and the rest is very simple and quick, but with excellent results.
If you can’t find sausage meat, buy 2 large sausages, remove the casing and break up the sausage when frying.
For risottos, I always use parboiled rice for the texture and somewhat for everything; it’s the rice I like the most
So follow my recipe and make my sausage risotto, maybe for a Sunday lunch, I’m sure you’ll make everyone happy!
approximately 567 kcal per person
- Difficulty: Easy
- Cost: Medium
- Portions: 4 people
- Cooking methods: Slow cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for making sausage risotto
- 1 3/4 cups Parboiled Rice
- 10.5 oz Sausage Meat
- 1 tbsp Extra Virgin Olive Oil
- 1/2 Onion
- 1 tbsp Butter
- 2 Classic Broth Cubes
- 3 tsp Curry Powder
- 3.5 oz Parmigiano Reggiano
Tools
- 1 Pan Pan
Preparation for the sausage risotto
Take a thick-bottomed saucepan, put the extra virgin olive oil to fry the finely chopped onion for a few minutes, then add the crumbled sausage meat and continue cooking for another 5-6 minutes.
At this point, add 1/2 a glass of water, add the two broth cubes and let them dissolve over medium heat.
In the meantime, in a separate medium-small saucepan, bring the water to a boil to keep it hot for adding during rice cooking.
Once the broth cubes have melted, add the rice, stir occasionally, add the curry, and add the necessary water during cooking.
Once cooking is complete, add the butter and turn off the heat, stirring to cream the rice.
When the rice is ready, plate it, sprinkle with Parmigiano, and serve.
