Sausage and Nebbiolo Risotto Recipe: A Decadent Italian Classic
Sausage and Nebbiolo risotto, or Risotto alla salsiccia e Nebbiolo, is an Italian dish that beautifully combines rich flavors, with tender sausage and the robust characteristics of Nebbiolo wine. This hearty, savory risotto is perfect for cozy nights in and will surely impress at dinner parties. The secret to its depth of flavor lies in the balance between the meaty sausage, aromatic herbs, and the luxurious Nebbiolo wine, creating a dish that is both comforting and refined.
This recipe serves 4 and involves a series of simple steps that allow the natural ingredients to shine. Here’s how to create this masterpiece, step by step:
Ingredients for Sausage and Nebbiolo Risotto:
| Ingredient | Quantity |
|---|---|
| Carnaroli rice | 320g |
| Extra virgin olive oil | ½ tbsp |
| Butter | 20g |
| Onion (small) | ½ |
| Bra sausage | 300g |
| Beef broth | 1 liter |
| White wine | 80g |
| Fresh spring onion | 1 |
| Extra virgin olive oil | 10g |
| Nebbiolo wine | 125g |
| Fresh rosemary | 1 sprig |
| Bay leaf | 1 |
| Butter | 40g |
| Parmigiano Reggiano DOP | 60g |
Nutritional Information:
(Approximate values per serving)
| Nutrient | Amount |
|---|---|
| Calories | 550 kcal |
| Protein | 25g |
| Carbohydrates | 60g |
| Fat | 25g |
| Saturated Fat | 10g |
| Fiber | 2g |
| Sodium | 700mg |
| Calcium | 150mg |
| Iron | 3mg |
Instructions for Sausage and Nebbiolo Risotto:
-
Prepare the Spring Onion:
Begin by prepping the spring onion. Remove the outer layers and slice it thinly along the length. In a large skillet, heat 20g of olive oil with 20g of butter over medium heat. Add the sliced spring onion and season with a pinch of pepper. Stir occasionally and cook until the onion turns golden and soft. Once done, remove the skillet from the heat and set it aside. -
Cook the Sausage:
For the sausage, remove the casing from the Bra sausage and cut it into small pieces. Return the skillet you used for the onion to the stovetop, adding the bay leaf and half a sprig of rosemary. Let the rosemary release its fragrance by sautéing it briefly, then add the sausage pieces. Cook them until they begin to brown and release their juices. Once the sausage is lightly browned, remove the pan from the heat and let it cool slightly. -
Prepare the Risotto Base:
In another pan, finely chop the remaining onion and sauté it gently in the remaining 10g of olive oil until it becomes translucent. When the onion softens, add the Carnaroli rice and stir it for a minute or two, ensuring it gets coated with the oil. This step will enhance the texture of the rice and help it absorb the liquids properly. -
Deglaze with White Wine:
Pour in the white wine and stir the rice. Allow the wine to reduce almost completely, ensuring that all the flavors are absorbed by the rice. Once the wine is almost evaporated, begin to add the hot beef broth, one ladle at a time. Stir frequently and allow each ladle of broth to be absorbed before adding the next. Continue this process until the rice is cooked through and has a creamy consistency, which should take around 15-18 minutes. -
Add the Nebbiolo Wine:
When the rice is nearly done, pour in the Nebbiolo wine. This will bring depth and richness to the dish. Stir and allow the wine to cook into the rice for a few minutes until it has mostly evaporated, leaving behind a fragrant base that complements the sausage. -
Finish the Risotto:
As the risotto reaches the perfect creamy consistency, add the cooked sausage mixture, along with the spring onion from earlier. Stir to combine and cook for an additional 2 minutes to ensure everything is well incorporated. -
Add Final Touches:
Stir in the final 40g of butter, which will enrich the risotto and give it a silky texture. Add the grated Parmigiano Reggiano cheese and the finely chopped rosemary from earlier for a burst of fresh flavor. -
Serve and Garnish:
Spoon the risotto onto plates and garnish with a little more fresh rosemary, a few extra cracks of black pepper, and a generous sprinkle of Parmigiano Reggiano. Serve your delicious Risotto alla salsiccia e Nebbiolo immediately while it’s hot and creamy.
Serving Tips:
- This dish pairs wonderfully with a glass of Nebbiolo wine, complementing the flavors in the risotto.
- For a more pronounced herbal aroma, you can garnish the risotto with a sprig of rosemary just before serving.
Why You’ll Love This Recipe:
This risotto is the perfect dish for showcasing the flavors of Northern Italy, where Nebbiolo wine and Bra sausage are beloved ingredients. The richness of the sausage blends beautifully with the tangy wine, while the creamy risotto provides the ideal base to tie everything together. It’s an indulgent, savory meal that feels both cozy and sophisticated, making it a wonderful choice for any occasion.
Tips for Success:
- Always use high-quality, authentic ingredients like Parmigiano Reggiano for the best results.
- Stir the risotto frequently while adding the broth to achieve the desired creamy consistency.
- Feel free to adjust the amount of wine depending on your preference for the wine’s flavor in the dish.
This Sausage and Nebbiolo Risotto is an exceptional, flavorful Italian dish that’s sure to be a hit at the dinner table. The combination of sausage, wine, and rich, creamy risotto makes this a memorable meal for any occasion. Whether you’re cooking for a special dinner or just looking to indulge in some comforting, yet luxurious food, this dish is a wonderful choice. Enjoy every bite of this delectable, Italian-inspired risotto!
