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Brussels Sprouts and Sausage Risotto

Sausage Risotto

I have been making risotto often for years. There are 2 things I know:
Risotto is easy – does not require constant stirring… just let it cook.
Risotto is great for using up leftovers – almost anything will work.

Scale

Ingredients

  • 2/3 cup (4.2oz, 125gr) Arborio rice (or other rice specifically for risotto – Carnaroli or Vialone Nano)
  • 1/2 cup (4oz, 120ml) dry, white wine
  • 2 1/4 cups (18oz, 540ml) chicken stock may not all be used
  • 1/2 onion, chopped other half for the condimenti
  • 1 tbs butter
  • 1/2 cup Parmesan cheese – freshly grated  (about 2oz, 60gr)
  • Condimenti:
  • 8oz (240gr) sausages, sliced into bite-size pieces any flavor, hot or not  
  • 7oz (200gr) Brussels sprouts, trimmed
  • 1/2 onion, chopped
  • 1 tbs olive oil
  • 1 tsp smoked paprika
  • 1 tsp thyme
  • 1 tsp rosemary

Instructions

  • Heat chicken stock and keep hot over low heat.
  • In medium saucepan heat butter over medium heat.Add onion and sauté until transparent.
  • Add rice and sauté stirring, for 2 – 3 minutes until rice has white center.
  • Add white wine and stir.
  • Start condimenti.
  • When wine is almost absorbed add a 1/3 cup of stock, stir.
  • When stock is almost absorbed add another 1/3 cup and continue adding 1/3 cup at a time and stirring.
  • Before the last 1/3 cup taste a few kernels of rice.  They should be just ‘al dente’ – slightly resistant to the tooth but fully cooked.  If more stock is needed add it 1/6 cup at a time and waiting until almost completely absorbed.
  • At this point risotto will be thick but not stiff – there will still be visible liquid and it will not hold its shape on a plate.
  • Stir in the Parmesan and condimenti, pour into a bowl or risotto platter and serve immediately.  It will continue to absorb liquid and the leftovers (if any) will be very stiff.
  • Condimenti:
  • Remove as many outer leaves from the sprouts as possible, then cut the remaining heart into quarters.
  • Heat olive oil in a skillet over medium.  Add onion and sauté 4 minutes.
  • Add paprika, sausages, and sauté  4 minutes longer.
  • Add Brussels sprouts, herbs, and sauté another 3 – 4 minutes until everything is almost cooked through.
  • Turn heat to low (or off) and keep warm until needed.

Notes

Risotto is / stays creamy without adding extra butter or fat if you don’t let it dry out and add sufficient liquid. It’s easy!

Keywords: risotto, sausage, Brussels sprouts