Creamy Tomato Risotto with Italian Sausage
February 28, 2024
Persons
4
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Notes
Just a quick side note before the recipe. In my opinion, it’s very hard to put measurements to Italian food. I have never measured anything. It’s all about a feeling or adding more of the things you love. So while I’ve given measurement for the amount of Marscapone and Grated Pecorino Romano, for example, always feel free to add more to make it just the way you like it. After all, that is the essence of La Dolce Vita!
Ingredients
- 1 lb Italian sausage, casings removed
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (adjust to taste)
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 1/2 cups Arborio rice
- 1/2 cup white wine
- 1 cup tomato sauce
- 4 cups warm chicken broth
- Salt and pepper to taste
- 2 tablespoons mascarpone cheese
- 1/4 cup grated Pecorino Romano cheese, plus extra for serving
- 2 tablespoons chopped fresh parsley
Instructions
- In a large skillet, brown the Italian sausage over medium heat, breaking it up with a spoon as it cooks. Once browned, remove the sausage from the skillet and set aside.
- In the same skillet or a separate pot, add the butter and olive oil over medium heat. Once the butter has melted, add the shallot, garlic, and red pepper flakes. Saute until the shallot is softened and translucent, about 2-3 minutes.
- Add the Arborio rice to the skillet and stir to coat it in the butter and oil mixture. Cook for 1-2 minutes, until the rice becomes slightly translucent.
- Pour in the white wine and stir continuously until the wine is absorbed by the rice.
- Add the tomato sauce to the skillet and stir until it's mostly absorbed by the rice.
- Begin adding the warm chicken broth, one ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding more. Continue this process until the rice is creamy and cooked to your desired consistency, about 18-20 minutes.
- Once the rice is cooked, I usually remove from the heat at this point and stir in the mascarpone cheese and grated Pecorino Romano cheese until melted and well combined. Season with salt and pepper to taste.
- Plate the risotto and add the Italian sausage then top with chopped fresh parsley and additional grated Pecorino Romano cheese.
