Risotto With Red Wine and Sausages

Total Time
50mins
Prep 10 mins
Cook 40 mins

This recipe comes from Australian food writer Jill Dupleix.

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Add the sausage meat, and stir for another 10 minutes until the rice is cooked but not soft.
  5. 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.
Most Helpful

4 5

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.

5 5

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!