Drunken Risotto with Red Wine and Salsiccia
Podere Il Casale’s Recipe for a Fabulous “Drunken” Risotto with Red Wine and Sausage
This risotto isn’t for the faint of heart, as it uses a whole bottle of red wine.
Together with the crispy sausage meat, it instantly evokes winter in Tuscany—a surprisingly lovely season to visit.
Serves 4
- 350 g carnaroli rice (or other risotto rice)
- 1 large onion, peeled and minced finely
- 1 bottle of red wine; we used our own Il Regio
- 40 g mature parmigiano or pecorino cheese, grated
- 40 g butter
- 4 pork sausages
Preparation: 30 minutes
1 Remove the casings from the pork sausages and break the meat up into little chunks using a knife or a fork.Heat a large pot over high heat and brown the sausage meat all over. Using a slotted spoon, remove the meat from the pan and set aside (keep the rendered fat in the pan). Lower the heat to medium and cook the onion in the pork fat until softened, about 5 minutes.
2 Add the rice to the same pot, stir, and add the wine. Keeping a close eye on it, let the risotto cook until al dente, about 18–20 minutes. Stir often and add water when needed, so that the risotto doesn’t become too thick.
3 Once the risotto is cooked, season with salt and pepper, stir in the butter and cheese, and serve together with the crispy sausage meat.
The recipe has been taken from the COOKBOOK (available in English only). Click here for more information.
