Red wine and sausage risotto

Name: Red wine and sausage risotto
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: Carnaroli rice 1.6 cups; Shallot 1; Butter 1 ½ tbsp; Vegetable broth 3 cups; Red wine 1 glass; Sausage 7 oz; Extra virgin olive oil to taste; Garlic 1 clove; Butter 2 tbsp; Parmigiano Reggiano PDO cheese grated 1.8 oz

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Gluten Free

Difficulty: Easy
Prep time: 15 min
Cook time: 40 min
Serving: 4
Cost: Low

PRESENTATION

Recipe by
Sebastian Fitarau

If you are looking for something that's both comforting and kinda fancy, red wine and sausage risotto is the way to go. Really good stuff. This classic dish from Northern Italy—especially loved in places like Lombardy and Piedmont—has been a favorite for ages. The creamy risotto gets this rich flavor from high-quality Italian sausage, delivering a savory punch that pairs perfectly with the slightly tangy notes of red wine. Watching the rice soak up the wine, turning a bright shade of red, is super satisfying.

Thing is, you gotta pick a wine you’d actually enjoy drinking, because its quality really affects both the aroma and taste. The result? A red wine risotto that's rich, flavorful, and just the right amount of moist—everything a good risotto should be.

Whether it's a lively gathering or a quiet night in, sausage risotto just brings people together. And look, those who appreciate a well-made arborio rice recipe know that the slow, careful cooking process is key to getting that main creamy texture. Pretty much. The blend of sausage and wine makes it stand out from other risottos, like the saffron-infused Monzese or the ones with radicchio and beer.

Each bite offers a delicious mix of tender rice, juicy sausage bits, and a hint of deep, slightly sweet wine flavor. Add this dish to your list of Italian favorites, and serve it with a sprinkle of grated cheese and some crusty bread on the side. People often say that an easy risotto recipe can feel special, and this one totally proves it. It is a dish that's hearty yet elegant, perfect for sharing with friends or impressing family. With its rich flavors and beautiful presentation, red wine and sausage risotto is sure to be a hit at any table.

Seriously good.

INGREDIENTS

Carnaroli rice 1.6 cups (320 g)

Shallot 1

Butter 1 ½ tbsp (20 g)

Vegetable broth 3 cups (700 g)

Red wine 1 glass

For the sausage: Sausage 7 oz (200 g); Extra virgin olive oil to taste; Garlic 1 clove

For creaming: Butter 2 tbsp (30 g); Parmigiano Reggiano PDO cheese 1.8 oz (50 g) - grated

Preparation

How to prepare Red wine and sausage risotto

To prepare the red wine and sausage risotto, first prepare the Vegetable broth following our recipe and keep it warm. Clean and dice the shallot into small cubes 1. In a pot, melt 1 1/2 tbsp of butter, add the shallot 2, and sauté over medium heat for 5-6 minutes or until it becomes translucent 3.

Also add the rice to the pot 4, season with salt 5, and toast for 2 minutes, stirring continuously, until the grains become glossy. Deglaze with red wine 6 and let the alcohol evaporate completely.

Add a ladle of hot broth at a time 7 and cook the rice until it's al dente, about 14 minutes, but follow the package instructions. In the meantime, prepare the sausage by removing the casing and breaking it into small pieces 8. In a non-stick pan, pour the oil and add the garlic 9.

Add the sausage 10 and brown it for 10 minutes 11. When the rice is al dente, add the sausage 12, without the fat released during cooking.

Combine the butter 13 and grated Parmesan cheese 14. Cover with a lid 15 and let it rest for 2 minutes.

Cream it 16 and plate it 17. Your red wine and sausage risotto is ready to be enjoyed 18.

Storage

The red wine and sausage risotto should be consumed as soon as it's ready, but if there are leftovers, you can store it in the refrigerator in a closed container for up to 1 day.

Advice

For a more intense flavor, you can use beef broth instead of vegetable broth. You can enrich the risotto by adding porcini or champignon mushrooms. If you like it spicy, you can add a fresh chili pepper along with the shallot. If you prefer a milder taste, try replacing the red wine with a dry white wine.

For the translation of some texts, artificial intelligence tools may have been used.