This is a spectacular risotto dish that’s especially good on cold winter nights. There are several different types of Italian Arborio rice, but my favorite variety is called Carnaroli because it has a firmer texture and higher starch content, resulting in a creamy flavor. If you cannot find the Carnaroli risotto, use the varietal of Arborio or Vialone nano rice that may be available in your local market.
This recipe is a variation on the Risotto al Barolo, although you add Italian sausage and reduce the amount of wine used in making the risotto.
- Risotto Carnaroli (Italian). About ½ cup (80 grams) per person. Thus, for 4-5 people, you would use 2 – 3 cups of uncooked Carnaroli rice.
- 4 Italian sausages, preferably spicy (without fennel please!), crumbled.
- 6 – 8 cups of beef broth
- 1 bottle of Barbera, Barolo, or Barbaresco wine. Keep in mind that the quality of the wine makes a big difference in this recipe, so make sure you use one of these excellent Italian varietals.
- 1 red onion medium size, chopped
- 2-3 sprigs of fresh rosemary
- 2 bay leaves
- ½ to 1 cup of freshly grated Parmigiano chees
- ½ stick of butter
- 1 TB olive oil
Use a good pot. I like those made of cast iron, like a Staub, Le Creuset, or similar. The best pot will be able to evenly conduct the heat as you cook the rice.
- Put the meat broth in another covered pot, and heat it until it is almost boiling. As it starts heating, start the next step.
- In your large skillet, melt the butter and oil over medium flame. Add the chopped onion, rosemary, bay leaf, and Italian sausage. Cover the pan..
- Turn the heat to low and let it cook ~12 minutes, until the onion begins to become translucent, but is not brown. Mix every 3 to 4 minutes, making sure that the onions and herbs do not stick to the bottom of the pan.
- Remove the cover from the skillet. Turn the flame to high, and add the rice. Stir constantly with a wooden spatula for about 3 minutes, making sure that the rice is thoroughly coated with the butter and oil.
- Add ¼ of a bottle of the red wine, and continue to stir as it incorporates with the rice. After a minute or two add another ¼ of a bottle of red wine. Continue for another minute or two until you have added all of the wine.
- Once the wine dries up, lower the heat to medium-high. Add a cup of the very hot beef broth, stirring constantly. As the broth in the pan begins to dry, add more broth, continuing for about 20 to 25 minutes, depending where you are. In my home in Hawaii, it takes about 20 minutes, but from my home at high altitude in the Sierra Nevada, it takes about 25 minutes.
Look, the best way to know when the risotto is ready is to taste it, so taste the rice every 2 to 3 minutes as you near the 20-minute cooking point. Also, keep in mind that the rice will continue to cook once you’ve turned off the flam, so turn it off about 2 minutes before you judge it to be ready. Otherwise, it will overcook and become Chinese rice –which is good, but it’s another thing!
- If you like you can add ½ to 1 cup cup of FRESHLY grated parmigiano. Some like to add also half stick of butter to make it more smooth, I do not like that.`
- Buon appetito!
Preparazione: Risotto con salsicce per 4-5 persone
Usa una buona casseruola di Ghisa (io uso Staub o Le Creuset, oppure una pentola di rame.
- Sciogliere il burro, aggiungere cipolla e salsiccia a pezzetti, lauro e rosmarino, cuocere a fuoco basso 10-12 minuti coperto. La cipolla deve cominciare a diventare translucida ma non deve diventare marrone. Rimestare ogni 3 min circa.
- Alzare il fuoco al Massimo aggiungere il riso, mischiare costantemente per 3 minuti.
- Aggiungere 1 bicchiere di vino rosso, fare incorporare, aggiunge secondo bicchiere (totale mezza bottiglia), fare incorporare. Tuttavia, se stai preparando il risotto al Barolo, usa l’intera bottiglia di vino.
- Continuare aggiungendo mestoli di brodo di carne. Sarà pronto in 20-25 minuti, dipende se siete al mare o in montagna. Spegnere 2 minuti prima, perchè il riso continua a cuocere anche dopo che avete spento e vi si stracuoce.
- Aggiungete 60 o 120 grammi di parmigiano grattugiato al momento, mischiare e buon appetite. Ad alcuni piace aggiungere mezzo bastoncino di burro per creare una crema, a me non piace.