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Overhead view of creamy risotto alla salsiccia in a shallow bowl with sausage crumbles and grated Parmesan on top

Creamy Risotto alla Salsiccia with Red Wine and Sage

Crumbled pork sausage, red wine, and a slow broth method turn rice into a creamy, savory primo.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Primo
Cuisine: Italian
Calories: 747
Ingredients Method Notes

Ingredients
  

Soffritto and Sausage
  • 2 tbsp olive oil
  • 1 yellow onion, finely chopped small (80 g)
  • 1 celery stalk, finely chopped
  • 1 carrot, finely chopped small
  • 1 garlic clove, minced
  • 300 g Italian pork sausage, casings removed crumbled
  • 4 fresh sage leaves to 5
Risotto
  • 320 g carnaroli or arborio rice
  • 120 ml dry red wine
  • 1.2 liters chicken or vegetable stock, hot kept at a bare simmer
  • 40 g butter, cold, cubed
  • 60 g Parmesan, grated
  • salt and black pepper to taste

Method
 

Build the Soffritto and Brown the Sausage
  1. Heat the stock in a 20 cm / 8-inch saucepan and keep it at a bare simmer over low heat, about 90 C / 194 F, near but not at a full boil.
  2. Warm the olive oil in a 28 cm / 11-inch heavy-bottomed pot over medium heat. Add onion, celery, and carrot, and cook for 5 to 6 minutes, stirring occasionally, until softened but not browned.
  3. Add the sausage, breaking it into small pieces with a wooden spoon. Cook for 6 to 7 minutes until browned and no longer pink, an internal temperature of 160 F / 71 C.
  4. Stir in the garlic and sage leaves, and cook for 30 seconds until fragrant.
Toast and Simmer the Risotto
  1. Add the rice directly to the pot and toast for 2 minutes, stirring constantly, until the grains look glossy at the edges and click against the spoon.
  2. Pour in the red wine and stir until fully absorbed and the sharp smell of alcohol cooks off, about 2 minutes.
  3. Add the hot stock one ladle at a time, stirring often. Wait until each addition is nearly absorbed before adding the next. Continue for 16 to 18 minutes until the rice is creamy with a slight bite at the center.
Finish with Butter and Parmesan
  1. Remove the pot from the heat. Stir in the cold butter and Parmesan vigorously until the risotto turns glossy and loosens slightly, the mantecatura.
  2. Season with salt and pepper. Serve right away in warm bowls, since risotto keeps cooking and thickens fast once it sits.

Notes

  • Remove sausage from its casing before browning for even crumbles.
  • Use carnaroli rice if you can find it; it holds structure better than arborio.
  • Don't rinse the rice; the surface starch is what makes risotto creamy.
  • Pull the pot off heat while rice still has bite; it keeps cooking in the residual heat.