Risotto w/ Pork Sausage

Risotto con salsiccia

By: Daniel Lucas

Dish: Risotto
Season: Winter
Source: Family Recipe
Servings: 4
Need help? Read the guide

Ingredients

  • ~ 5-6 cups pork broth
  • 1 medium onion
  • 3 tbsp butter
  • 2-3 sprigs of rosemary
  • ~ 1lb of ground sweet pork sausage
  • 1/4 cup dry red wine
  • 2 cups Arborio rice
  • Pecorino Romano

I find that it’s absolutely necessary to stir risotto for the full 30 mins or it’s not truly risotto. Not because if you don’t it will result in some sort of in superior dish, but because if you don’t, you’re missing the entire point of making risotto. Grab your favorite wooden spoon (you better have a wooden spoon!) and make sure you stir vigorously so that it begins to form a solid mass. In between rounds of stirring, take the opportunity to pour yourself a glass of wine and relax. Risotto is great for dinner parties because it’s predictable to time, simple to make, and makes a very little mess, which allows for more time to socialize.

Make it a “Double-Deck” risotto by using Deck pork bones for the broth in addition to Deck’s ground pork sausage.

Method

  1. In a medium pot, bring the broth to a slow, steady simmer
  2. In a separate large pot, add butter, then onion and cook until onion becomes translucent. ~ 5 minutes.
  3. Add the rosemary and pork sausage and cook for ~2-3 minutes.
  4. Add the wine, and cook until it is mostly evaporated
  5. Add the rice and cook for another ~2-3 minutes.
  6. Add just enough broth to cover the contents of the pot and begin to stir.
  7. Stir vigorously for ~ 30 mins over medium-high heat, continuing to add more broth as it evaporates.
  8. The risotto is fully cooked when the rice is tender and it is no longer absorbing more broth. Remember to remove the rosemary stems before serving.
  9. Serve with grated Pecorino-Romano and a healthy grinding of black pepper and an optional fresh sprig of rosemary.

Wine Paring

Lucas Bucci

Cabernet Franc

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Risotto w/ Pork Sausage

Risotto con salsiccia

By: Daniel Lucas

I find that it’s absolutely necessary to stir risotto for the full 30 mins or it’s not truly risotto. Not because if you don’t it will result in some sort of in superior dish, but because if you don’t, you’re missing the entire point of making risotto. Grab your favorite wooden spoon (you better have a wooden spoon!) and make sure you stir vigorously so that it begins to form a solid mass. In between rounds of stirring, take the opportunity to pour yourself a glass of wine and relax. Risotto is great for dinner parties because it’s predictable to time, simple to make, and makes a very little mess, which allows for more time to socialize.

Make it a “Double-Deck” risotto by using Deck pork bones for the broth in addition to Deck’s ground pork sausage.

Method

  1. In a medium pot, bring the broth to a slow, steady simmer
  2. In a separate large pot, add butter, then onion and cook until onion becomes translucent. ~ 5 minutes.
  3. Add the rosemary and pork sausage and cook for ~2-3 minutes.
  4. Add the wine, and cook until it is mostly evaporated
  5. Add the rice and cook for another ~2-3 minutes.
  6. Add just enough broth to cover the contents of the pot and begin to stir.
  7. Stir vigorously for ~ 30 mins over medium-high heat, continuing to add more broth as it evaporates.
  8. The risotto is fully cooked when the rice is tender and it is no longer absorbing more broth. Remember to remove the rosemary stems before serving.
  9. Serve with grated Pecorino-Romano and a healthy grinding of black pepper and an optional fresh sprig of rosemary.

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