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Risotto with Sausages and Red Wine

Risotto • World

Time 45 minutes

Ingredients 13

Servings 4

Description

Ingredients

Chicken Broth 0 qt
Hazelnut 0 oz
Spanish onions 1 head
Olive Oil 0 fl oz
Butter 0 oz
Thyme 0 oz
Sausages 10 oz
Arborio rice 10 oz
Rosé Dry Wine 10 fl oz
Parmesan Cheese 0 oz
Fontina cheese 0 oz
Olive Oil to taste
Fennel ½ piece

Step-by-Step Guide

Step 1

Bring the broth to a boil over low heat.

Step 2

Place a large skillet with high sides over medium heat and warm the hazelnuts.

Step 3

Meanwhile, peel the onion and fennel and finely chop both.

Step 4

Crush the hazelnuts with a pestle in a mortar, then return the skillet to the heat.

Step 5

Add olive oil and half of the butter, the chopped vegetables, then sprinkle with thyme leaves (set aside the soft tips for garnish).

Step 6

Squeeze the sausage meat out of the casing into the skillet, breaking it up with the back of a wooden spoon. Cook for 10 minutes, stirring occasionally, then add the rice and toast it.

Step 7

After 2 minutes, pour in the wine and stir until fully absorbed.

Step 8

Now start adding the broth one ladle at a time, allowing each to be absorbed before adding more, stirring constantly for 16–18 minutes or until the rice is cooked but still holds its shape.

Step 9

When everything is ready, add a bit more broth or water to loosen the risotto, then finely grate most of the Parmesan, add it along with the remaining butter, taste, and season to perfection.

Step 10

Turn off the heat, then sprinkle small pieces of Fontina on top so they slightly melt into the rice.

Step 11

Cover and let sit for 2 minutes off the heat.

Step 12

Serve the risotto on warm plates, then finely grate the remaining Parmesan on top.

Step 13

Sprinkle with crushed nuts and thyme tips, then drizzle with first-press olive oil.