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Italian Sausage risotto
Italian Sausage risotto

Before you jump to Italian Sausage risotto recipe, you may want to read this short interesting healthy tips about Learn How to Elevate Your Mood with Food.

In general, people have been trained to believe that “comfort” foods are not good for the body and have to be avoided. However, if your comfort food is candy or junk food this is true. Other times, however, comfort foods can be completely nutritious and it’s good for you to eat them. There are a number of foods that actually can improve your moods when you eat them. If you seem to feel a little bit down and need a happiness pick me up, try some of these.

Cold water fish are good if you wish to be in a better mood. Cold water fish such as tuna, trout and wild salmon are rich in DHA and omega-3 fats. These are two things that really help the grey matter in your brain work a lot better. It’s true: chomping on a tuna fish sandwich can actually help you overcome depression.

As you can see, you don’t need to consume all that junk food when you are wanting to feel better! Try a few of these instead!

We hope you got benefit from reading it, now let’s go back to italian sausage risotto recipe. To cook italian sausage risotto you only need 11 ingredients and 9 steps. Here is how you achieve it.

The ingredients needed to make Italian Sausage risotto:
  1. Prepare 160 grams rice (i used Carnaroli rice)
  2. You need 1 italian fresh sausage
  3. Get 1 pinch saffron
  4. You need 1 tbsp olive oil
  5. Use 1/4 onion, chopped
  6. Provide 50 ml white wine
  7. Get 500 ml chicken stock
  8. Get 1 unsalted butter
  9. Get 1 grated parmesan
  10. Use 1 salt
  11. Get 1 ground black pepper
Instructions to make Italian Sausage risotto:
  1. Keep chicken stock boiling in a small pot on low heat
  2. Put onions in a separate pan with oil and cook until translucent
  3. Add sausage (peeled and crumbled)
  4. When sausage is cooked simmer with white wine until it is reduced
  5. Add rice to the pan and let it roast for 1 minute ( or until slightly translucent)
  6. Dissolve saffron in a ladleful of broth and pour it over the rice pan, keep always stirring
  7. Keep adding ladlefuls of stock, allowing the previous one to be absorbed before adding the next
  8. Keep doing this until the rice looks cooked, at this point stop adding stock and just let the remaining one absorb almost completely, season with salt and black pepper to taste. (the cooking time varies depending on the rice variety, usually it would take more or less 16 minutes)
  9. Turn off the heat and as a final touch add butter and grated parmesan

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