Sausage and salad risotto

Finally, I found Italian sausages when I weren’t intending to buy it. Anyway, I got it as it were on sale. Came back happy and decided to make sausage risotto. I have some leftover salad best use it before it gone bad.

Google:” Riso is rice in Italian, so risotto is a dish made with rice. Traditionally, Northern Italy is famous for their risotti. The style and flavours range from area to area. For example, in the Piedmont area, they tend to like their rice a bit more al dente than other regions. Milan is famous for their saffron infused, meat based risotto: risotto alla Milanese.”

In North America, Italian sausage most often refers to a style of pork sausage. The sausage is often noted for being seasoned with fennel as the primary seasoning. In Italy, however, a wide variety of sausages are made, many of which are quite different from the aforementioned product. The main difference in Italian sausage when compared to other sausages is the seasoning. The particular ingredient that usually sets Italian sausage apart is fennel. This is a licorice scented herb that gives Italian sausage its unique taste that is different than other types of sausage.”

I am glad to have Italian sausages and made risotto by browsing and watching a handful of videos in Google on how to make sausage risotto. It’s beautiful colourful and comforting delicious. Though I would love it to be more creamy, next time will add more hot boiling water, cheese and butter. Let’s cook!!!!!


3 Italian sausages, cut into bite size
1 onion, diced
700 ml hot boiling water
200 g arborio rice
120 ml white wine
45 g Parmesan Pecorino cheese
4 Tbs oil
1 Tbs butter
chili flakes, garnish


2 small beetroots, shredded
2 small carrots, shredded
1/8 red cabbage, shredded
half handful spinach leaves


Add 3 Tbs oil in a saucepan over medium heat. Add onion, cook until translucent, but don’t let it brown and add sausages, cook until all are brown and cooked. Remove from sauce pan. Using the same saucepan add in 1 Tbs oil turn heat to medium high, add rice and stir constantly, (add a little more oil if rice is too dry or sticks,) and cook for 1 minute.

Add wine and stir constantly until it evaporates. Start adding about 115 ml of hot water at a time, stirring so the rice doesn’t stick and until it is absorbed. Continue adding the water to the rice, always stirring. The rice will continue to grow as you add the water.

Once all the water has been added, return sausages and onion to the saucepan. Stir thoroughly and continue to cook until the rice is al dente. It should take no longer than 20 minutes to cook risotto; 18 minutes is usually perfect. At this point, if the rice should be ready. Remove from heat and add the butter, which essentially is the final step to make the risotto creamy from what I watch Silvia Colloca cooking TV program.

Add the grated Parmigiano Reggiano cheese and stir until the butter and cheese are no longer visible and the rice is creamy. Now add in leftover salad, and mix in. Taste for salt and pepper, and adjust as needed. Serve hot.

Note: As you don’t have leftover salad, while risotto is cooking. Use food processor fit it with shredded blade, shred carrots and remove from food processor. Then shred red cabbage and remove from food processor. Wear gloves when doing beet roots, cut into half to fit in the tube to shred it. Place it on paper towel to dry then shred so it’s not messy however it still has liquid stain on my food processor. Mix the shredded vegetables and salad in a bowl and set aside still needed to add in to risotto.

You might want to add more water or stock, white wine, cheese of your choice and extra butter to make your risotto creamy. You can add mushrooms, parsley, tomatoes and you can remove the casing. I didn’t as I like it in bite size.



One thought on “Sausage and salad risotto

Comments are closed.