Pasta and first courses
Pasta and first courses
Sausage risotto
A risotto with sausage, cherry tomatoes and basil. Hot stock is added a little at a time, and the rice is finished with butter and cheese off the heat.
From Nonna Adele’s kitchen
- Resting
- About 2 minutes after stirring in the butter and cheese
LET’S GET COOKING
Method
Chop the onion, remove the sausage casing and crumble the meat. Heat the stock.
Heat the oil in a saucepan and soften the onion. Add the sausage, break it up and brown evenly.
Pour in the wine and let it evaporate, then add the rice. Stir until the grains look glossy.
Add 3 ladlefuls of hot stock and continue cooking, adding more a little at a time as it is absorbed. Keep extra hot stock ready in case the initial 500 ml is not enough.
Cook until the rice is al dente and the sausage is fully cooked. Meanwhile, wash and chop the cherry tomatoes and get the butter and Parmesan ready.
Remove from the heat, add the cherry tomatoes, butter and cheese, and stir vigorously to combine. Adjust the salt and pepper; add nutmeg only if you like it.
Leave to rest for a couple of minutes and serve with the basil.
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