Risotto with sausage and rosemary

Preparation time: 15 minutes
Cooking time: 40 minutes
Difficulty: Bassa

How to make risotto with sausage

Un Risotto very fragrant, with the sausage and rosemarySimple to prepare, it gains strength at the end thanks to a touch of freshness. Make sure it stays soft and creamy, and it will be even more delicious. Rosemary, which, like all aromatic herbs, boasts beneficial purifying and antioxidant properties, also has digestive properties, which are invaluable in this risotto, where the sausage provides tasty, yet rich, animal fats.

Ingredients

• 320 grams of risotto rice
• 20 – 25 cm. of sausage
• 5 sprigs of rosemary fresh
• 1 small golden onion
• Delicate EVO oil
• White wine
• Broth
• 1 knob of butter
• Grated Parmesan cheese

Preparation

• PREPARATIONS the various ingredients: chop the onion with half the rosemary, remove the skin from the sausage and mince it as much as possible, prepare the hot broth.
• Pour two or three turns of oil in a pan suitable for risotto (aluminium or terracotta); as soon as the oil starts to heat up, add the chopped onion and rosemary and fry it lightly, over low heat, adding a little water so that the cooking liquid doesn't dry out.
• Wait until the onion starts to become transparent, then add the chopped sausage and brown it, stirring very often, making sure it remains soft.

• United the rice, mix well so that it absorbs the flavor of the seasoning. Only when the grains begin to become shiny, wet with the white wine, and let it evaporate.

• Bring the risotto to the boil, according to your taste, with the regular addition of hot broth.
• In the meantime, get ready a very fine mince with the leftover rosemary needles.
• When the risotto is ready, remove it from the heat, stir it in with a little butter and grated Parmigiano Reggiano, and scented with fresh rosemary.

• Served the risotto immediately, warm and fragrant.

Read also:

• The polenta pasticciata that uses up all the leftovers
• Poached Eggs, the Recipe with Sausage
• Pasta with sausage: two uniquely flavorful recipes, with mushrooms, chestnuts, and chicory.