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Italian sausage and red wine risotto
Italian sausage and red wine risotto
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Delicious Italian sausage and red wine risotto.
Ingredients:
  • 1 litre (4 cups) chicken style or vegetable liquid stock
  • 4 (about 320g) Italian-style sausages
  • 36.40 gm olive oil
  • 200g Swiss brown mushrooms, thickly sliced
  • 1 brown onion, finely chopped
  • 330g rice
  • 250ml red wine
  • 125.00 ml finely chopped chives
  • Shaved parmesan, extra, to serve
  • Chopped chives, extra, to serve
Instructions:
  • Bring the stock to a boil in a saucepan, then lower the heat to maintain a gentle simmer.
  • Peel off and discard sausage skins. In a large saucepan over high heat, add sausage meat. Using a wooden spoon, break the meat into small pieces and cook for 2-3 minutes until browned all over. Transfer to a plate.
  • Pour in a generous amount of oil into the pan with the mushrooms. Sauté them, stirring occasionally, for about 2 minutes until they turn a beautiful golden brown. Remove the mushrooms from the pan and place them on a plate.
  • Pour in the rest of the oil into the pan and sauté the onion and garlic until softened. Add the rice and cook until slightly translucent. Pour in the wine and stir until absorbed. Pour in half a cup of stock and continuously stir until absorbed. Drizzle in the remaining stock gradually, cooking and stirring until the risotto becomes creamy and the rice is al dente. Take the pan off the heat and gently fold in the sausages, mushrooms, parmesan, and chives. Season with salt and pepper to taste.
  • Divide the mixture into individual serving bowls. Sprinkle with shaved parmesan and chives, if desired, and enjoy right away.

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