The risotto with vegetables and Norcia sausage is very special, yet very tasty and creamy. The flavor blends the sweet and delicate taste of zucchini and bell pepper with the strong and intense taste of Norcia sausage, with all its aromas. Great for those who really appreciate this sausage, it doesn’t take much time to prepare, as it may seem, but it is just divided into several steps. If you want to impress with a different risotto, you will definitely hit the mark with this recipe. For the broth, I used homemade broth cubes that include various spices and aromas, which also enhanced the distinctive taste. To describe it perfectly, you have to taste it… so you just have to try it! Here is the recipe.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 1 and 3/4 cups rice
- 1 zucchini
- 1 bell pepper
- 5.3 oz Norcia sausage
- 1 quart broth (homemade broth cubes)
- Half onion
- 2 tbsps butter
- 1 packet saffron
- oil
- chili pepper
- grated Parmesan to taste
- salt
Tools
- Immersion Blender
Steps
Start by washing and cutting the vegetables into pieces. Then in a pot, prepare the broth that you will need to add to the vegetables and for cooking the rice.
At this point, put the onion in the pan and sauté over a moderate heat. When it starts to fry, add the vegetables, chili pepper, and a bit of salt, cook for 10 minutes, then deglaze with a glass of broth in which you have dissolved the saffron, cover, and let cook for another 10 minutes.
When the vegetables are ready, pour them into a container, add just under a ladle of broth, and blend, making the vegetables into a cream. Set it aside.
Now prepare the sausage, remove the casing, and mince it. Heat the pan and pour it in without adding anything, cook it for 5 minutes, stirring continuously to avoid sticking, turn off and keep it covered aside.
Prepare the risotto. Heat the pan, pour in the rice, and toast it for a few minutes, then deglaze with a ladle of broth, after 2 minutes, pour in the vegetable cream.
Add another 2 ladles of broth and cook, adding broth as needed. After about 15/18 minutes (follow the cooking instructions of the rice used), add the butter and Parmesan, stir well and turn off.
Finally, add the sausage with the heat off.
Stir a bit and serve. Enjoy your meal!
Storage
Risotto should be enjoyed freshly made, but if there’s any leftover, place it in the fridge covered with plastic wrap until the next day. Set aside some broth to add when reheating to soften it.
