Risotto with pork sausage and red wine.
Servings: 4
Preparation: 5 min.
Cooking: 25 min.
Difficulty: 
Ingredients

320 gr (11.3 ounces) rice Carnaroli type

250 gr (8.8 ounces) pork sausage

1 tablespoon chopped onion

1 glass red wine

3 tbsps extra virgin olive oil

Unsalted butter

Salt

Grated parmigiano (or grana)

method

1
2

1 - First of all set vegetable broth to boil over medium heat, as explained in the relevant recipe.

2 - Put in a pan the chopped onion and the oil over low heat.

3
4

3 - When the onion is translucent add the sausage, peeled and cut into chunks and stir with oil.

4 - Brown the sausage.

5
6

5 - Then add the rice and stir again for a couple of minutes.

6 - Pour the red wine and let evaporate over high heat, always stirring.

7
8

7 - At this stage start pouring broth, a little at a time and stir until completely absorbed, before adding more.

8 - It shall take about 18 minutes to have risotto done, in any case do not exceed the cooking time mentioned on the rice pack.

9

9 - Adjust with salt, add a knob of butter and 3 tbsps grated parmigiano (or grana) off the heat and cover to cream risotto. Serve immediately.

Useful Suggestions

Take care to have enough broth, in case you can add boiling water. You can prepare the broth well in advance. Alternatively you may simply use boiling water or meat stock left over from a previous preparation.