Risotto Chianti & Salsiccia Recipe

Instructions

1. 1

   Prepare the Sausage

   In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced Italian sausage and cook until browned and cooked through, about 5-7 minutes. Remove the sausage from the skillet and set aside.

2. 2

   Sauté the Aromatics

   In the same skillet, add another tablespoon of olive oil. Add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant, about 3-4 minutes.

3. 3

   Toast the Rice

   Add the Arborio rice to the skillet and stir for 1-2 minutes until the rice is lightly toasted.

4. 4

   Deglaze with Chianti

   Pour in the Chianti wine and stir until it is mostly absorbed by the rice.

5. 5

   Add Broth Gradually

   Begin adding the chicken broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.

6. 6

   Combine Ingredients

   Once the rice is cooked, stir in the cooked sausage, grated Parmesan cheese, and season with salt and black pepper to taste. Mix well until everything is combined.

7. 7

   Garnish and Serve

   Remove from heat and stir in the chopped parsley. Serve the risotto hot, garnished with extra Parmesan if desired.