Snapguide

How to make risotto rosso with italian sausage

A hearty tomato and sausage risotto which takes a bit of time to make but is not difficult A family favorite.

15
STEPS
INGREDIENTS
Melt butter in olive oil in a heavy bottomed pan.

Melt butter in olive oil in a heavy bottomed pan.

Peel onions and garlic and chop. I like my veg chopped fairly fine, so I use my electric chopper.

Peel onions and garlic and chop. I like my veg chopped fairly fine, so I use my electric chopper.

Heat broth in a separate pot.

Heat broth in a separate pot.

Add onions and garlic to butter and oil.

Add onions and garlic to butter and oil.

Saut\u00e9 onions and garlic until just lightly browned.

Sauté onions and garlic until just lightly browned.

Add sausage and cook until no pink remains

Add sausage and cook until no pink remains

Add tomato sauce or tomatoes, lightly crushed

Add tomato sauce or tomatoes, lightly crushed

Add fresh or dried basil

Add fresh or dried basil

Cook until sauce thickens

Cook until sauce thickens

Add arborio rice

Add arborio rice

Cool until all sauce is absorbed by the rice

Cool until all sauce is absorbed by the rice

Add wine and cook until wine is absorbed

Add wine and cook until wine is absorbed

Lower heat to medium-low

Lower heat to medium-low

Add first 1-2 ladles of warm stock.

Add first 1-2 ladles of warm stock.

Risotto looks like this when ready for next addition of stock

Risotto looks like this when ready for next addition of stock

Repeat process 5-6 times, stirring regularly, until rice is al dente and creamy

Repeat process 5-6 times, stirring regularly, until rice is al dente and creamy

During additions of stock include pinch of red pepper flakes and cayenne pepper

During additions of stock include pinch of red pepper flakes and cayenne pepper

Add salt and pepper to taste during another addition of stock

Add salt and pepper to taste during another addition of stock

When risotto is creamy and rice has lost all crunch to the tooth, turn off heat

When risotto is creamy and rice has lost all crunch to the tooth, turn off heat

Add parmaggiano cheese and stir until combined and melted

Serve toppd with more parmaggiano cheese

Serve toppd with more parmaggiano cheese

Find more information on food, gardening, careers and new media at http://DouglasEWelch.com

Find more information on food, gardening, careers and new media at http://DouglasEWelch.com

  • 2.0Tbsp Unsalted butter
  • 3.0Tbsp Extra-virgin olive oil
  • 1.0 Medium onion, peeled and finely chopped
  • 0.0lb Sweet Italian sausage removed from casings
  • 4.0 Cloves garlic
  • 2.0c Tomato sauce or crushes tomatoes
  • 2.0tsp Fresh or dried basil, to taste
  • 2.0c Arborio rice
  • 1.0c Red wine
  • 6.0c Chicken broth
  • Salt and black pepper to taste
  • 1.0c Grated Parmaggiano cheese
  • Pinch red pepper flakes
  • Pinch cayenne pepper