Risotto alla salsiccia
Sausage risotto

Ingredients for 4 hungry people  

• 400g risotto rice
• 300g raw sausage
• 800g vegetable broth
• 80g + 80g red wine
• 50g parmigiano reggiano
• 40g butter
• 30g onions or shallots
• 8g extra virgin olive oil
• 4g salt
• 3g rosemary
• 3g sage
• pepper

Procedure

1. Cut the sausage in small pieces and marinate it with half of the wine, pepper, sage, and rosemary;
2. Warm up the broth;
3. Cut the onion finely;
4. Heat up the oil and stir-fry the onions or shallot;
5. Add the marinated sausage and let it brown;
6. Add some broth and let it cook on slow heat for 20 minutes;
7. Add the rice, let it dry for a minute then add the rest of the wine;
8. Add the rest of the broth and let cook until soft (usually 15-20 minutes), while stirring;
9. Finish with grated parmesan, butter, and salt.

Tip: for a better result the sausage can be left marinating a couple of hours in the fridge in a closed tupperware.