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sausage risotto


serves 4


3 links (ca 450 g) sausage, (without fennel) country sausage works well

rosemary twig

5 Tbs extra virgin olive oil

3 - 4 cloves garlic, smashed

1 1/2 cups (ca. 12 Tbs) short grain rice such as vialone nano, carnaroli or arborio 

c. 5 cups (1 1/4 liters) broth

optional splash of white wine

grated parmigiano cheese

You can boil some carrots, celery and onion to make a vegetable broth or add a chicken and a piece of beef on the bone to make a meat broth .. if you buy pre-made broth mix it with a good amount of water so it's not too salty.

Heat the broth and keep it over a low flame.

Remove the sausage from it’s casings and break into bits. Cook the sausage over medium heat with the rosemary twig, smashed garlic and olive oil in a heavy-bottomed casserole or stock pot. Break the sausage into smaller bits as it cooks and when it is nicely browned remove it from the casserole and reserve for later.  

Add the rice to the casserole and toast it, stirring constantly, over medium-high heat for about 2 minutes.

Add the hot broth about ½ cup at a time, stirring often. You can add a splash of white wine in the beginning for another layer of flavor. When the rice has absorbed most of the liquid, add more broth and cook the rice this way until it's creamy and cooked just through, about 20 minutes. Taste it and add salt if necessary but remember that the broth, sausage and parmigiano are salty. Hot risotto will continues to absorb a bit of liquid so remove the pot from the heat before all of the liquid from the last addition has been completely absorbed, it should be creamy, not too thick, not too runny.

Stir the sausage back into the rice, remove the rosemary twig and serve topped with a good bit of grated parmigiano and a generous swirl of olive oil. 

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