Sausage risotto

It may be difficult to find Italian sausages outside of Italy. This needn’t be a problem as they are usually 100% minced meat, encased in a sausage skin. Therefore, if you can’t find Italian sausage, replace it with minced pork. This is another of the recipes that I remember from my time in the north. Very easy to cook but delicious! Serves 4
Sausage risotto ingredients

Sausage risotto ingredients

  • 150g Italian sausage, skinned
  • 200g risotto rice
  • 1 stick celery,finely chopped
  • 1 medium, onion, finely chopped
  • 1 glass dry white wine
  • Grana Padano cheese to taste (or parmesan)
  • 40g butter
  • 20ml olive oil
  • Beef stock (As much as is needed, maybe as much as a litre)
  1. Fry the onion and celery in the olive oil and half the butter until they start to colour
  2. Break the sausage into small pieces and add to the pan
  3. Fry over a low heat until the sausage is well coloured and then add the wine
  4. Allow the wine to reduce for a while and then add the rice.
  5. Continue in the usual way for risotto – add hot stock, little by little, stirring constantly, until the rice is al dente
  6. When the risotto is ready, mix in the cheese and the rest of the butter.
Sausage risotto finished dish

Sausage risotto finished dish