Sausage risotto
Preparation : 10 min
Cooking : 25 min
Total time : 35 min Rest : 0 min
100 ml white wine
320 g risotto rice
30 g parmesan
50 g butter
2 tbsp olive oil
750 ml water
1 onion
1 vegetable stock cube
200 g sausage meat
Associated products
Arborio or Carnaroli rice are a great choice of rice to make this dish.
- 1 onion
- 200 g sausage meat
- 2 tbsp olive oil
- 320 g risotto rice
- 100 ml white wine
- 1 vegetable stock cube
- 1 vegetable stock cube
- 30 g parmesan
- 50 g butter
© Hachette Livre (Marabout) 2016
2 comments
The sausage meat completely disappeared! I've been advised to use the XL dough hook to stop this happening. I used hot stock and only ran the programme for an extra 2.5 minutes. This gave quite a wet consistency for the finished risotto.
this recipe isn't clear if the stock/water is added hot or cold, I've made it twice using cold water and it takes a lot longer than noted. next time, I will try hot. could be good to make it clear…. 🙂