Risotto with sausages
4 servings
30 minutes
Risotto with sausages is an amazing combination of a traditional Italian dish and home comfort. It is based on Carnaroli rice, known for its creamy flavor and perfect texture. The addition of white wine and meat broth enriches the taste with depth and richness, while the delicate Grana Padano cheese gives the dish a velvety consistency. Sausages, browned to a crispy crust, add a heartiness and make the risotto even more filling. The history of risotto goes back centuries in Northern Italy, where it became a symbol of culinary mastery. This dish is perfect for both family dinners and festive gatherings, impressing with its aroma and rich flavor.
1
Finely chop the sausages and fry them in hot vegetable oil. Drain the oil and keep the sausages warm.
- Sausages (wieners): 2 pieces
- Vegetable oil: 20 ml
2
Fry finely chopped onion in vegetable oil, remove from the pan and add rice and spices. Pour in the wine, let it evaporate, and gradually add broth while stirring constantly. Keep on medium heat until the rice is cooked.
- Onion: 40 g
- Vegetable oil: 20 ml
- Carnaroli rice: 350 g
- Spices: to taste
- Dry white wine: 2 glasss
- Meat broth: 1 l
3
Add butter, onion, and cheese to the cooked rice, mix, and serve on plates topped with sausages.
- Butter: 80 g
- Onion: 40 g
- Grana Padano cheese: 40 g
- Sausages (wieners): 2 pieces
