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🍽️ Creamy Risotto with Spicy Salsiccia Sausage

593 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 3 tbsp butter
• 250 g Arborio rice
• 200 ml dry white wine
• 700 ml vegetable broth
• 200 g Salsiccia
• 1 tbsp olive oil
• 70 g cheese (Bitto)
• salt
• pepper (from the mill)
• rosemary (for garnish)

Instructions

1. 1. Preheat the oven to 200 degrees Celsius.
2. 2. Peel the onion and chop it into fine cubes.
3. 3. Melt 1 tablespoon of butter in a pot.
4. 4. Add half of the onion cubes to the butter and sauté until translucent.
5. 5. Add the rice to the pot and sauté it briefly.
6. 6. Deglaze the mixture with the wine.
7. 7. Stir until the wine is completely absorbed by the rice.
8. 8. Pour in enough broth to just cover the rice.
9. 9. Continue stirring until the broth is absorbed.
10. 10. Repeat adding broth and stirring until the rice is cooked and the broth is used up.
11. 11. Cut the salsiccia sausage into bite-sized pieces.
12. 12. Heat 1 tablespoon of oil in a frying pan.
13. 13. Sauté the remaining onion cubes in the pan until translucent.
14. 14. Add the sausage pieces to the pan and fry them briefly.
15. 15. Grate 2/3 of the cheese coarsely.
16. 16. Set aside 4 tablespoons of the onion-sausage mixture.
17. 17. Melt the remaining butter.
18. 18. Stir the grated cheese, the remaining onion-sausage mixture, and the butter into the risotto.
19. 19. Season the risotto with salt and pepper.
20. 20. Cut the remaining cheese into small cubes.
21. 21. Shape the risotto on the plates using a serving ring.
22. 22. Place 1 tablespoon of the reserved onion-sausage mixture on each risotto.
23. 23. Distribute a few cheese cubes on top.
24. 24. Garnish the dish with rosemary and serve.

Nutrition per serving

• kcal: 593
• Protein: 18 g · Fett/Fat: 32 g · Carbs: 50 g