The peculiarity of this dish is given by the red wine, full-bodied and still, that makes risotto very velvety in perfect contrast with the rich and fat texture of the sausage.
SERVES 4
PREPARATION TIME 30 minutes
COOKING TIME 1 hour
DIFFICULTY medium
Ingredients
200g sausage
360g rice
300dl Barbera wine
100g butter
1l vegetable stock
Extra virgin olive oil
Salt and pepper
Grated Parmesan cheese
Method
In two different saucepans, bring wine and vegetable stock to the boil.
After cutting the sausage into pieces, sauté it with a knob of butter.
Then place rice into the pan with the sausage and toast it; simmer with a bit of boiling wine and let it evaporate.
Continue cooking. Pour into the stock and season with salt.
When halfway through cooking time, add red wine.
Once cooked, mix risotto with butter and Parmesan cheese until creamy and then serve.
