The turmeric and sausage risotto is a very tasty first course, and the addition of turmeric gives it that extra touch that is truly excellent.
The sausage or sausage meat is an ingredient I often use in my recipes because I believe there is no other ingredient like seasoned pork meat that can give such a strong flavor to some recipes.
The pieces of sausage or sausage meat mixed in the risotto are a taste you can’t describe, but only try! A simple first course to make, and I’m sure it will please everyone, so try it to believe it!!!
If you make this or any of my other recipes on my blog, feel free to send me your photos, and I will post them on my FB page in your name.
Approx. 730 Kcal per person
- Difficulty: Medium
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Slow Cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for making Turmeric and Sausage Risotto
- 2 cups parboiled rice
- 6.3 oz Sausage
- 1 tbsp Extra virgin olive oil + 1 tsp
- 1 onion
- 2 Classic bouillon cubes
- 1 tbsp Turmeric powder
- 1.4 oz Butter for creaming
- 5.3 oz Grated Parmigiano Reggiano for finishing
Preparation of Turmeric and Sausage Risotto
In a large saucepan with high sides, put the sausages cut into small pieces with a teaspoon of extra virgin olive oil, and cook over medium heat for a few minutes; once cooked, transfer to a small plate. In the same saucepan, sauté the finely chopped onion in a tablespoon of extra virgin olive oil.
Add the rice to the onion and toast, stirring well, then add 2 bouillon cubes, 1 tablespoon of turmeric, and at least 2 glasses of boiling water.
Stir well and cook over medium heat. When cooking is almost complete, add the sausage and finish cooking.
Once cooking is complete, add the butter and mix with the heat off, then add 2-3 tablespoons of Parmigiano and serve with more Parmigiano for each plate.
