Red Wine and Sausage Risotto

Serves 4:

• 1 + 1/2 cups Carnaroli rice (320 g)
• 7 oz Italian sausage (200 g)
• 1 shallot, finely chopped (1 scalogno)
• 1 clove garlic (1 spicchio)
• 1/2 cup red wine (1 bicchiere)
• 3 cups meat or vegetable broth (700 ml)
• 1/2 cup grated Parmesan cheese (50 g)
• 2 tablespoons butter (30 g)
• Extra virgin olive oil, as needed (q.b.)
• Salt and black pepper, to taste (q.b.)

• Finely chop the shallot. Remove the sausage casing and shape the meat into small pieces.
• Heat a drizzle of extra virgin olive oil in a saucepan over medium heat. Add the shallot and sauté until soft and translucent.
• Add the Carnaroli rice and toast for 2 minutes, stirring constantly until the grains look glossy.
• Pour in the red wine and stir until it evaporates completely.
• Begin adding the hot broth, one ladle at a time. Stir and let the liquid absorb before adding more. Continue cooking for about 14 minutes, until the rice is al dente.
• In a separate pan, heat a drizzle of olive oil and add the garlic and sausage pieces. Cook until browned, then discard the garlic.
• Remove the risotto from the heat, add the cooked sausage (without its excess fat), butter, and grated Parmesan. Stir well to create a creamy texture.
• Serve the risotto hot.

Buon appetito!