The broccoli and sausage risotto is a delicious first course, a great alternative to classic risottos, quickly made with very few ingredients. Here are some tips and tricks to enhance the flavor of the ingredients during the preparation of this recipe.
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- Difficulty: Easy
- Cost: Very economical
- Rest time: 2 Minutes
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 455.76 (Kcal)
- Carbohydrates 74.80 (g) of which sugars 0.82 (g)
- Proteins 11.10 (g)
- Fat 9.73 (g) of which saturated 0.52 (g)of which unsaturated 0.37 (g)
- Fibers 1.95 (g)
- Sodium 555.64 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 2 people
- 1 cup Carnaroli rice
- 4 cups vegetable broth
- 1/4 glass dry white wine
- 1.75 oz sausage
- 1.75 oz broccoli (in florets)
- to taste salt
- to taste pepper
- to taste extra virgin olive oil
Tools
- 1 Pot ( with 3 qt capacity)
- 1 Pot ( with 2 qt capacity)
- 1 Knife
- 1 Cutting board
Procedure
The secret of this dish is the cooking of the ingredients to maintain the crunchiness and flavor; once cooked, you just have to mix them together.
The broccoli and sausage risotto recipe is very simple, first, I recommend cutting the broccoli into florets about the size of a fingernail.
I cut the fresh sausage (like luganega) into slices about half an inch thick, place them in a hot non-stick pan and cook them on both sides so that they cook and roast on both sides.
Once cooked, remove the sausage from the pan and cut it into slices, which you will leave aside in a bowl.
In the pan used for the sausages, sauté the Romanesco broccoli florets, no oil needed, start raw then add a tablespoon of water to deglaze the pan and let the broccoli absorb the sausage flavor.
The broccoli cooks quite quickly, 5 minutes are enough; it should sear and toast on the outside without overcooking to maintain crunchiness.
Place a pan where you cooked the sausage and broccoli over high heat and toast the rice without adding any fat or onion.
Toast the rice for another 2 minutes, stirring or tossing it so it doesn’t burn. The risotto is toasted when placing a hand over the pan, you can feel the heat passing through.
Deglaze with the white wine and let it evaporate, do not use too much wine so as not to cover the flavor of the ingredients.
Use your nose as an indicator, if you smell a good aroma, it’s fine; an acidic smell will mean you added too much wine and you need to let it evaporate.
Add the hot broth one ladle at a time and wait for it to be absorbed before adding more. The flame for cooking the risotto should be medium-low.
Repeat the operation until the risotto is fully cooked (about 12-15 minutes depending on the type of rice used).
Always remove the rice from the heat 2 minutes before the end of cooking and add robiola cheese to the risotto, mix gently and add the sausage and broccoli.
The broccoli and sausage risotto is ready!
Plating Tips:
Add a grind of fresh pepper and serve directly to your guests, this risotto will make you look great.
Which Wine to Pair:
I recommend a classic red wine like Chianti, Amarone, or Brunello di Montalcino, full-bodied wines that can stand up well to a dish with flavorful ingredients like this risotto.
