Risotto with Italian Sausage (Risotto alla Salsiccia)

Quick, easy to make and super tasty, this risotto with Italian sausage (risotto con salsiccia) is a one-pan recipe that’s perfect for busy weeknights. With lots of flavor from the sausage and fresh rosemary, this Italian sausage risotto is sure to become a family favorite. Most people think of risotto as a time-consuming dish, but the truth is it really doesn’t take long to make a perfectly cooked risotto, even on busy weeknights. This risotto alla salsiccia, as they call it in Italian, is super easy to make with just a handful of ingredients. To make this delicious sausage risotto, you need some quality Italian sausages and Carnaroli rice. That’s all you need to get a creamy, delicious risotto that everyone will love.

Ingredients:
1 tablespoon olive oil
30 g (2 tbsp) butter
1 medium onion, diced
6 Italian sausages (450 g/1 lb) removed from cases and cut in large chunks
1 tablespoon fresh rosemary, minced
300 g (10.5 oz) Carnaroli rice
75 ml (⅓ cup) white wine
1.2 liter (5 cups) chicken stock
30 g (1 ounce) grated Parmesan
Freshly ground black pepper

Instructions:
In a large pan, heat the olive oil and melt the butter over medium heat. Fry the onion for 1-2 minutes until it’s soft. Add the sausages and fry for 8-10 minutes until golden brown. Break the sausage meat with your spoon as they cook. Lower the heat and add the rosemary and then the Carnaroli rice. Toast the rice for 1-2 minutes, stirring occasionally, then add the wine and cook for 1-2 minutes until the alcohol has mostly evaporated. Start pouring the stock one cup at a time. The rice is done when it’s al dente, which means tender but still with a bit of a bite. You may not have to use all the stock. Stir in the grated Parmesan and season with freshly ground black pepper. Serve immediately, with some extra Parmesan on top if you like.

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