The sausage and Taleggio risotto is a classic of good cuisine, a dish with simple ingredients but with a bold flavor. Thanks to the Taleggio, this risotto will be creamy, and the savory note of the sausage balances the taste of the Taleggio.
If you like autumn risottos, don’t forget to read the recipe
- Difficulty: Very Easy
- Cost: Cheap
- Rest time: 2 Minutes
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Boiling
- Cuisine: Italian
- Energy 547.28 (Kcal)
- Carbohydrates 62.94 (g) of which sugars 6.34 (g)
- Proteins 21.87 (g)
- Fat 22.14 (g) of which saturated 7.28 (g)of which unsaturated 1.61 (g)
- Fibers 1.18 (g)
- Sodium 3,460.16 (mg)
Indicative values for a portion of 125 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:
- 3/4 cup Carnaroli rice
- 3.5 oz sausage
- 1/2 onion
- 1/4 glass dry white wine
- 8.5 cups vegetable broth
- 2.1 oz Taleggio cheese
- to taste salt
- to taste pepper
- to taste Parmigiano Reggiano DOP
Preparation
Here’s the recipe to make a delicious creamy and flavorful sausage and Taleggio risotto.
Chop the onion into thin cubes and sauté it with a knob of butter in a non-stick pan over medium heat. Sauté for a couple of minutes.
Slice the sausage lengthwise to remove the outer casing, being careful not to break it. Once peeled, cut it into slices or cubes depending on the diameter of the sausage.
Add the sausage to the onion and cook over medium heat. I prefer the sausage to have an amber golden color, almost grilled.
Cook for 2-3 minutes until the desired doneness is achieved.
Add the rice and toast over medium heat for a couple of minutes. Toasting is important to achieve rice that is soft on the outside but with a crunchy core.
The rice should heat up but not color or, worse, burn.
Deglaze the rice with dry white wine, stir with a silicone spatula so that the rice does not stick to the pot and burn.
Let the white wine evaporate
Add hot broth a little at a time. For best results, wait for the broth to evaporate completely before adding more.
This step is important to make the grain plump and crunchy.
Continue cooking for another 10/12 minutes by adding hot broth until it’s fully cooked.
The time varies depending on the rice used. Refer to the cooking time on the package and taste to find the ideal doneness.
Once cooked, remove the pot from the stove. Off the heat, add the Taleggio. Stir it with the hot rice which will melt it, leaving the sausage and Taleggio risotto creamy and tasty.
Add freshly grated cheese to your liking. Let it rest for a couple of minutes before serving, allowing the risotto to complete cooking.
Your sausage and Taleggio risotto is ready!
Plating Tips:
For a more elegant presentation, you can sauté the sausage slices in a pan beforehand and add them to the risotto at the end of cooking so they remain “cleaner” and less mixed with the Taleggio.
Wine Pairing for Sausage and Taleggio Risotto:
I recommend a red wine, full-bodied and structured, to balance the bold flavor of the sausage and the creaminess of the Taleggio. For example, you can serve it with Nebbiolo delle Langhe.
