Sausage & Truffle Risotto

Sausage & Truffle Risotto
Print Recipe
This tastes great and is relatively simple to prepare.
Servings Prep Time
4 people 10 minutes
Cook Time
40 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
40 minutes
Sausage & Truffle Risotto
Print Recipe
This tastes great and is relatively simple to prepare.
Servings Prep Time
4 people 10 minutes
Cook Time
40 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
40 minutes
Ingredients
Servings: people
Instructions
  1. In a large sauté pan, cook the sausage over medium/heat. Stir frequently and cook until chunks are broken up and meat is nicely browned, then set aside.
  2. Heat stock in a medium size saucepan over low/medium heat.
  3. In a large sauté pan, heat olive oil over medium heat. Add onion and sauté until transparent and tender, about 5 minutes.
  4. Stir in rice and cook for 2 minutes. Add wine and cook until liquid reduces by half.
  5. Ladle ½ cup of warm stock onto the rice and stir constantly until liquid is absorbed by rice. Continue this process of pouring ½ cup portions of stock onto the rice and stirring until the rice reaches a creamy texture and you have used the majority of the stock- this takes 30-40 minutes in total. Don’t be afraid to test the rice every 5 minutes to determine if it is done and be careful not to overcook as risotto continues to cook for a while after it is removed from the heat.
  6. Remove the risotto from the heat and stir in cheese, parsley, sausage and truffle oil. Garnish each bowl or plate with extra parsley and a little drizzle of truffle oil.
Recipe Notes

Adapted from http://thirtyyearoldhousewife.com/2010/12/sausage-and-truffle-risotto/

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