Risotto with Red Wine and Sausages
Indulge in the rich, comforting flavors of Risotto with Red Wine and Sausages, a hearty Italian-inspired dish that’s perfect for a cozy dinner. This recipe features creamy Arborio rice infused with the robust taste of dry red wine, paired with savory crumbles of Italian sausage—choose mild for a classic flavor or opt for spicy for an extra kick. Slowly simmered with warm chicken or vegetable stock, the risotto achieves a luxuriously velvety texture, while a finishing touch of Parmesan cheese and butter adds irresistible richness. Aromatic garlic, onions, and fresh parsley bring depth and brightness to each bite. Ready in just 40 minutes, this one-pan masterpiece is both elegant and satisfying, making it ideal for weeknight meals or special occasions. Garnish with extra Parmesan and parsley for a stunning presentation, and watch it become your go-to comfort food.
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Recipe Information
Ingredients
- 300 g Arborio rice
- 300 g Italian sausages (mild or spicy, as preferred)
- 250 ml Dry red wine
- 1 L Chicken or vegetable stock
- 50 g Parmesan cheese (grated)
- 30 g Unsalted butter
- 2 tbsp Olive oil
- 1 medium Yellow onion (finely chopped)
- 2 cloves Garlic cloves (minced)
- 2 tbsp Fresh parsley (chopped, for garnish)
- 1 to taste Salt
- 1 to taste Black pepper
Instructions
Heat the chicken or vegetable stock in a saucepan over low heat and keep it warm throughout the cooking process.
Remove the casing from the Italian sausages and crumble the meat into small pieces.
In a large skillet or saucepan, heat 1 tablespoon of olive oil over medium heat. Add the sausage pieces and cook until browned on all sides, about 5-7 minutes. Remove the sausage from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of olive oil. Add the chopped onion and cook until soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Add the Arborio rice to the pan with the onion and garlic. Stir for 2-3 minutes to toast the rice lightly, ensuring it is well coated with the oil.
Pour in the red wine and stir frequently until the wine is mostly absorbed by the rice, about 2-3 minutes.
Begin adding warm stock to the rice, one ladleful at a time, stirring constantly. Wait until the liquid is almost fully absorbed before adding the next ladle of stock. Continue this process for about 20-25 minutes, or until the rice is tender and creamy.
When the rice is nearly done, stir the cooked sausages back into the risotto and cook for an additional 2-3 minutes to combine the flavors.
Remove the risotto from heat and stir in the butter and grated Parmesan cheese. Season with salt and black pepper to taste.
Serve the risotto immediately, garnished with chopped parsley and additional Parmesan if desired.
Nutrition Facts
Calories |
2142 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.4 g | 172% | |
| Saturated Fat | 50.3 g | 251% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 283 mg | 94% | |
| Sodium | 8778 mg | 382% | |
| Total Carbohydrate | 115.3 g | 42% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 8.8 g | ||
| Protein | 77.1 g | 154% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 765 mg | 59% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1520 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
