Risotto with sausages is a simple, tasty winter dish that will be quite nice with
Lambrusco -- a good choice since the acidity of the wine will contrast nicely with the fat from the sausage.
Prep Time: 20 minutes
Cook Time: 30 minutes
Ingredients:
- 1 1/2 cups (300 g) risotto rice, for example Arborio or Vialone Nano
- 1/3 pound (150 g) fresh sweet Italian sausages, peeled and crumbled
- 1/4 cup (50 g) unsalted butter
- 3/4 cup freshly grated Parmigiano
- A small white onion, minced
- 5 tablespoons tomato sauce
- 1 quart (1 liter) simmering beef broth
- 1/2 cup dry red wine, warmed
- Salt to taste
Preparation:
Begin by peeling and mincing the onion. Set it to sauté with all but a tablespoon of the butter in a casserole, and when it has browned lightly remove it from the pot with a slotted spoon, leaving behind as much of the butter as possible, and set it aside. Next sauté the rice in the pot, stirring briskly, for 5-7 minutes, then return the onions to the pot and stir in the warmed wine. Once the wine has evaporated begin adding broth a ladle at a time. When the rice is about half done stir in the minced sausage and the tomato. Continue stirring in broth until the rice reaches the al dente stage, then stir in the remaining butter, and the cheese. Turn off the flame and let the risotto sit covered for a couple of minutes, then serve.
Serves 4-6.
