Sausage and red wine risotto

I watch Jamie Oliver cooking program a few weeks ago. Today, I craved for risotto. So, I make it to try out. It’s an Italian cooking day today.

Even though I don’t have fontina cheese. I use just parmesan. I have to say Australia wine are darker than Italian red wine. I could not find the wine he uses Barolo wine. Also, I did not have hazelnuts and thyme in my risotto.

Glad that my risotto turnout well oozy and delicious. Let’s cook!!!


1.2 litres vegetables stock
1 red onion, peeled and chopped
½ a bulb of fennel, washed, drained and chopped
olive oil
120 g of unsalted butter, divided
a handful of dried parsley
2 sausages, remove skins
300 g Arborio risotto rice
250 ml red wine
100 g Parmesan cheese
extra virgin olive oil
basil for garnish (OPT)
Extra Parmesan cheese, garnish


Bring vegetables stock to simmering. Put a cast iron pan on a medium heat. Add 1 Tbs of olive oil and 60 g of butter, followed by the chopped fennel and onion, then the dry parsley.

Squeeze the sausage meat out of the skins into the pan, breaking it up with the back of a wooden spoon. Cook for 7-10 minutes, stirring occasionally, then stir in the rice to toast.

After 2 minutes, pour in wine and stir until absorbed.
Now start adding the stock, a ladle full at a time, letting each one cook away before adding more, and stirring constantly for 16 to 18 minutes, or until the rice is cooked but still retains its shape.

When done, add a splash of water to make it oozy, then finely grate over 50 g of the Parmesan, beat it in with the remaining 60 g butter, taste, and season to perfection.

Turn off heat, then add the remaining 50 g Parmesan, so they melt subtly into the rice. Cover, and leave to rest for 4 minutes. Divide the risotto between warm plates, then finely grate some more Parmesan. Add basil, then drizzle with extra virgin olive oil. Serve with a glass of red and salad on site.

Note: You can add nuts if you want to. I prefer without nuts. You can add leek instead of fennel.



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