Sausage Red Wine Risotto Recipes

SAUSAGE & RED WINE RISOTTO

Steps:

• Simmer your chosen stock. Put a large, high-sided pan on a medium heat and toast the hazelnuts as it heats up.
• Meanwhile, peel the onion, trim the fennel and finely chop both.
• Tip the hazelnuts into a pestle and mortar, returning the pan to the heat. Add 1 tablespoon of olive oil and 1 knob of butter, followed by the chopped veg, then strip in the thyme leaves (reserving the soft tips for garnish).
• Squeeze the sausagemeat out of the skins into the pan, breaking it up with the back of a wooden spoon. Cook for 10 minutes, stirring occasionally, then stir in the rice to toast.
• After 2 minutes, pour in the wine and stir until absorbed.
• Now start adding the stock, a ladleful at a time, letting each one cook away before adding more, and stirring constantly for 16 to 18 minutes, or until the rice is cooked but still retains its shape.
• When done, add a splash of stock or water to make it oozy, then finely grate over most of the Parmesan, beat it in with the remaining butter, taste, and season to perfection.
• Turn the heat off, then bomb in little nuggets of fontina, so they melt subtly into the rice.
• Cover, and leave to rest off the heat for 2 minutes while you crush the nuts.
• Divide the risotto between warm plates, then finely grate over the remaining Parmesan.
• Sprinkle over the crushed nuts and thyme tips, then drizzle with extra virgin olive oil.

SAUSAGE RISOTTO

Steps:

• Melt 1 tablespoon butter in a saute pan over medium heat. Add sausage and cook, breaking it up with a spoon, for 3 minutes. Add shallots, 1 tablespoon butter, and 1/2 teaspoon salt; saute until shallots begin to caramelize, 2 to 3 minutes. Remove from the heat and set aside.
• Melt 1 tablespoon butter in a heavy saucepan over medium heat. Add Arborio rice and stir until it begins to brown, 2 to 3 minutes. Add wine and continue stirring until almost absorbed, 2 to 3 minutes.
• Begin to add broth, 1/2 cup at a time. Stir until broth is almost completely absorbed, then add another 1/2 cup and repeat. Continue adding broth until risotto resembles a thick porridge but still has some bite to it. This process will take 20 to 30 minutes.
• Remove from the heat. Stir in the sausage mixture, Parmesan cheese, and remaining 1 tablespoon butter. Season with salt if necessary. Garnish with thyme sprigs and serve immediately.

RISOTTO WITH RED WINE AND SAUSAGES

Steps:

• Take the skin off the sausages, and pinch the meat into a non-stick frying pan. Fry meat until crusty and golden, then drain off the oil, and set the meat aside.
• Heat the olive oil and half the butter in a pan. Fry the onion gently until softened but not brown. Add the rice, and using a wooden spoon, toss well until the rice is coated in the buttery onions. Pour in red wine and bring to a boil, stirring.
• Add a ladle full of the hot stock to the rice. Stir carefully over medium heat until the stock has been absorbed. Continue to add the stock a ladle full at a time. This should take about 20 minutes.
• Add the sausage meat, and stir for another 10 minutes until the rice is cooked but not soft.
• Turn off the heat and add the Parmesan, remaining butter, and salt and pepper to taste. Stir through. Cover and leave to rest for 3-4 minutes before serving.

RED-WINE RISOTTO

Steps:

• In small saucepan, bring broth to a simmer. In medium saucepan, melt 1 tablespoon butter in oil over medium-low heat. When it foams, add onion and garlic; cook until softened. Pour in rice and stir to coat. Cook, stirring slowly, until rice is lightly toasted, about 3 minutes.
• Pour in 1 cup wine and reduce over medium-high heat until almost gone. Add second cup and reduce once more. When pan liquid is syrupy, begin ladling in hot broth, 1/2 cup at a time. Stir rice and adjust heat so that it is just bubbling on the edges. Continue stirring and adding broth as needed. Rice is done when it is tender but still firm to the bite in center. If you run out of broth before rice is cooked, add hot water. Mixture should be creamy and loose, not soupy. Taste and adjust seasoning.
• Stir in 1/2 cup cheese and remaining tablespoon butter. Fold in chives and thyme. Serve risotto, passing the remaining cheese at the table.