Risotto with Italian sausage
User Reviews
5.0
3 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
40 mins
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Servings
4 people
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Calories
1052 kcal
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Course
Main Course
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Cuisine
Italian
Risotto with Italian sausage
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An absolutely amazing recipe - the perfect connubio of legume and meat.
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Ingredients
- 1/4 1/4 cup butter cut in cubes
- 1/4 1/4 cup olive oil
- 1 1 tablespoon chopped garlic
- 2 2 cups arborio rice
- 5 5 cups chicken stock plus more if needed
- 4 4 large pinches saffron
- 1/2 1/2 cup grated parmesan plus more for garnish
- 4 4 links mild Italian sausage
- fresh chopped parsley for garnish
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Instructions
- Add the butter and olive oil to a medium skillet (cast iron works great). We use nonstick for convenience at the restaurant. When the pan is hot and the butter is melted, add the garlic and then add the rice. Stir the rice and garlic to coat with the oil and butter. Once completely coated, stirring for about a minute, add some of the stock until the rice is slightly covered. Continue to add the stock slowly as the stock is absorbed by the rice. Reduce to medium heat and stir occasionally to prevent sticking to skillet.
- Once the rice has cooked for 5 to 10 minutes, add the saffron. Continue to add the stock slowly, covering the rice with stock, allowing it to absorb into the rice while cooking and then recovering the rice with stock. This process will be repeated until the rice is cooked to desired tenderness. As the saffron is slowly absorbed into the rice, the risotto will turn a brilliant yellow. If you use stringy style saffron it should all be broken down and absorbed by the time the risotto is finished. (The powder version takes less time to absorb.)
- Slowly reduce the amount of chicken stock that is added as you reach the desired tenderness, about 45 minutes. Once this magical point is reached, stir in the cheese.
- Add the sausage to a medium pot of boiling water. Cook for 12 to 15 minutes depending on size and style of sausage. (Don't pierce the sausage.)
- Place the desired serving size of risotto on a plate or pasta bowl. Garnish by sprinkling a medium circle of cheese in the middle of the risotto and sprinkle a smaller circle of parsley on top for color. Peel the sausage, slice lengthwise in half and line the boarder of each side of the risotto with the sausage. (Optionally, cut the sausage in 1/4-inch pieces on the bias and add to the risotto before plating.)
Nutrition Information
Show Details
Calories
1052kcal
(53%)
Carbohydrates
91g
(30%)
Protein
35g
(70%)
Fat
59g
(91%)
Saturated Fat
23g
(115%)
Cholesterol
135mg
(45%)
Sodium
1672mg
(70%)
Potassium
689mg
(20%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
495IU
(10%)
Vitamin C
2.8mg
(3%)
Calcium
179mg
(18%)
Iron
6.3mg
(35%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 1052 kcal
% Daily Value*
| Calories | 1052kcal | 53% |
| Carbohydrates | 91g | 30% |
| Protein | 35g | 70% |
| Fat | 59g | 91% |
| Saturated Fat | 23g | 115% |
| Cholesterol | 135mg | 45% |
| Sodium | 1672mg | 70% |
| Potassium | 689mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 495IU | 10% |
| Vitamin C | 2.8mg | 3% |
| Calcium | 179mg | 18% |
| Iron | 6.3mg | 35% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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