- Preparation time
- Cooking time
- 11 oz 320 gr Carnaroli rice
- 11 oz 320 gr Sausage
- 2 medium 2 medium finely chopped Onion
- 1 clove 1 clove Garlic
- 5 tablespoons 5 tablesoons Extra Virgin Olive Oil
- 1 oz 30 gr Butter
- 1 oz 30 gr Parmesan Cheese
- 5-6 leaves 5-6 leaves for decoration Sage
- 33 fl. oz 1 liter Vegetable stock
- 1/2 glass 1/2 glass Red Wine
Open the sausage cutting it lengthwise, and remove all the skin. Crush the meat it into small pieces and sauté over medium heat in a large, heavy saucepan with extra virgin olive oil, shallots, garlic and salt. Add the red whine and let it evaporate. Add the rice and sauté until each grain is well coated in oil and translucent. Start adding the vegetable stock little by little, stirring constantly.
As soon as the rice absorbs the stock , add some more, little by little and keep stirring at medium heat, until the rice is tender to the bite but slightly firm in the center. Don’t forget to check the salt, but keep in mind that parmesan cheese will add extra salt.
The rice will cook in 15-18 minutes (look at the indications on the pack).
To obtain a smooth and creamy risotto, don’t forget the mantecatura phase: remove from the heat and add butter and parmesan cheese. Stir energycally for at least a minute. This phase is for sure one of the most important procedures to do to have a perfect creamy but not sticky risotto.
Serve hot. Once the rice is plated, add the sage leaves.
Probably the dish I make most often for dinner is risotto: that’s basically why there are many risotto recipe in this site. Moreover, when you learn how to do it, you’ll never get bored.