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Risotto with Sausages Print Email


(Risotto con le Salsicce)

1 small white onion, minced
1/4 cup unsalted butter
3 cups Arborio, Carnaroli or Vialone Nano
1/2 cup dry red wine, warmed
1 quart simmering beef broth, more as needed
1/3 pound fresh sweet Italian sausages, peeled and crumbled
5 TBS tomato sauce
3/4 cup freshly grated Parmigiano
Salt and pepper to taste

Peel and mince the onion. Saute with all but 1 TBS of the butter in a casserole, and when it has browned lightly remove it from the pot with a slotted spoon, leaving behind as much of the butter as possible, and set it aside.

Saute the rice in the pot, stirring briskly, for 5-7 minutes, then return the onions to the pot and stir in the warmed wine. Once the wine has evaporated, begin adding broth a ladle at a time.

When the rice is about half done, stir in the sausage and the tomato. Continue stirring in broth until the rice reaches the al dente stage, then stir in the remaining butter, and the cheese. Taste and adjust with salt and pepper as needed. Turn off the flame and let the risotto sit covered for a couple of minutes, then serve. - Serves 4-6. Translated and adapted from Gianfranco Bergamasch, L'Antica Arte del Maiale (The Ancient Art of Pork)
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