Strangola Risotto Recipe
Gluten Free. Homemade Italian sausage sautéed with onions and button mushrooms then tossed with Parmesan cheese.
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Ingredients
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Sausage Mixture
Risotto Base
Method
Prepare Sausage Mixture
- 1
Cook the Sausage
In a large skillet over medium heat, add 2 tablespoons of olive oil. Once hot, remove the casing from the Italian sausage and crumble it into the skillet. Cook for about 5-7 minutes until browned and cooked through.
- 2
Prepare Risotto
- 3
Toast the Rice
In a separate pot, heat 1 cup of white wine over medium heat. Once simmering, add 1 cup of Arborio rice and stir to coat the rice in the wine. Toast the rice for about 2-3 minutes.
- 4
Add Chicken Broth Gradually
Begin adding the chicken broth, 1 cup at a time, to the rice. Stir frequently and allow the liquid to be absorbed before adding the next cup. Continue this process until the rice is creamy and cooked al dente, about 18-20 minutes.
- 5
Combine Sausage Mixture
Once the risotto is cooked, fold in the sausage mixture. Add minced garlic, salt, and black pepper to taste. Stir until well combined.
- 6
Finish with Parmesan
Remove the pot from heat and stir in 100 grams of grated Parmesan cheese until melted and creamy. Garnish with fresh chopped parsley.
