I imagine it has happened to you several times to open the fridge, improvise a recipe with what you find, and be extremely satisfied with the result. Great! That’s exactly what happened to me with this leek and sausage risotto. A dish that I really liked and will surely repeat very often. Perfect pairing of ingredients that result in a hearty first course, but not heavy at all. Of course, it’s very easy to prepare, like most of my recipes, so you just need to try it and let me know if you agree with me. Alternatively, below I leave you the link to other risottos with sausage as the protagonist:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Leek and Sausage Risotto
Sun-dried tomato powder is very easy to prepare and you can find the recipe by clicking HERE. Alternatively, you can substitute it with paprika. However, I advise against it because it fits perfectly here.
- 1.5 cups Carnaroli rice
- 5.3 oz leeks (weight without waste)
- 2 sausages
- 3.4 fl oz dry white wine
- sun-dried tomato powder (sweet or smoked)
- butter (I used salted)
- meat broth (or vegetable)
- parsley
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Pan
Preparation of Leek and Sausage Risotto
Clean the leek by removing the darker green part and the roots, wash it well under running water, and cut it into rings.
Remove the casing from the two sausages and crumble them with a fork.
In a large pan, heat a drizzle of oil and 0.5 oz of butter.
When the butter has melted, add the leeks and a few tablespoons of water and let them cook over medium-low heat, stirring often.
When the leeks are slightly softened (this will take about 3 minutes), add the sausages.
Sauté them, still over medium heat, for 2/3 minutes, then salt and pepper to taste.
Then add the rice to the pan and let it toast for a couple of minutes.
Now add the white wine, increase the flame and let it evaporate.
At this point, cover the rice just with boiling broth, lower the heat, and continue cooking, stirring often and adding more broth as soon as the previous one is absorbed.
When cooking is complete, adjust the salt and pepper and mix the rice with a pat of butter.
Distribute the leek and sausage risotto on individual plates, sprinkle it with a grind of black pepper and plenty of sun-dried tomato powder, and sprinkle it with chopped parsley. Serve immediately, very hot. Enjoy! Paola
