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Sausage & red wine risotto
Sausage & red wine risotto
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Total Time:
45 minutes
Indulgent Barolo risotto with sausage, Parmesan, fontina, and hazelnuts for a decadent and comforting meal.
Ingredients:
  • 1.2 litres organic chicken or veg stock
  • 40 g whole hazelnuts
  • 1 red onion
  • ½ a bulb of fennel
  • 2 knobs of unsalted butter
  • ½ a bunch of fresh thyme (15g)
  • 2 large quality higher-welfare sausages (125g each)
  • 300 g Arborio risotto rice
  • 250 ml Barolo red wine
  • 50 g Parmesan cheese
  • 50 g fontina cheese
  • extra virgin olive oil
Instructions:
  • Simmer the stock. Toast hazelnuts in a large pan on medium heat. Peel and finely chop the onion and fennel. Crush hazelnuts and set aside. Heat olive oil and butter in the pan, add chopped vegetables and thyme leaves. Add sausagemeat, breaking it up, and cook for 10 minutes. Stir in the rice and toast. Pour in the wine and stir until absorbed. Gradually add stock, stirring constantly for 16-18 minutes until rice is cooked. Add a splash of stock or water, grate Parmesan and mix with butter. Season to taste. Stir in nuggets of fontina and let rest for 2 minutes off the heat. Serve on warm plates, top with Parmesan, crushed nuts, thyme, and a drizzle of olive oil.

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