Risotto With Red Wine and Sausages

"This recipe comes from Australian food writer Jill Dupleix."
 
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photo by Cook4_6 photo by Cook4_6
photo by Cook4_6
Ready In:
50mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • Take the skin off the sausages, and pinch the meat into a non-stick frying pan. Fry meat until crusty and golden, then drain off the oil, and set the meat aside.
  • Heat the olive oil and half the butter in a pan. Fry the onion gently until softened but not brown. Add the rice, and using a wooden spoon, toss well until the rice is coated in the buttery onions. Pour in red wine and bring to a boil, stirring.
  • Add a ladle full of the hot stock to the rice. Stir carefully over medium heat until the stock has been absorbed. Continue to add the stock a ladle full at a time. This should take about 20 minutes.
  • Add the sausage meat, and stir for another 10 minutes until the rice is cooked but not soft.
  • Turn off the heat and add the Parmesan, remaining butter, and salt and pepper to taste. Stir through. Cover and leave to rest for 3-4 minutes before serving.

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Reviews

  1. Had very good flavor, I'm keeping this in my recipe book. Thanks Mandy... 1 oz = 28 g / 1 cup = 250 ml and 1 quart = 946 ml. hopes that helps others with the conversions.
     
  2. I was originally concerned that there was too much liquid in the recipe, but it turned out perfect! I used just over 1/2 pound of hot Italian sausage, just under 1 cup of red wine, 1 1/4 cups of rice, 5 1/2 cups homemade chicken stock after conversions. This has excellent flavor on it's own, but would also be great stuffed in a roasting chicken! Thanks Mandy -- fabulous!
     
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