We recently started creating our own recipes to share with all of our listeners. The first that we have officially filmed for YouTube is a red wine risotto with sweet Italian sausage. Ever wondered how to make a good risotto? We cover some risotto basics in our full recipe video on YouTube.
Though less common, we love removing the sausage from its casing and cooking it ground. The flavor is delightful in all sorts of dishes from sauces to pasta and so much more. The sweet Italian sausage has the perfect amount of spice SO unless you like things exceptionally hot, we recommend staying away from hot Italians in this recipe.
One of our upcoming guests, Pig Rock Sausage, has amazing flavors to choose from. We recommend adding a mix of your own spices (take advantage of your spice cabinet) and using a decent quality red wine to really bring out the flavor. We used a Sicilian red wine that was absolutely mouthwatering when paired with the flavors in this dish.
If you enjoy this video we would appreciate your feedback and encourage you to listen to the Uncorked Corner on Spotify or Apple. We will be sharing the full recipe and our episode on our website and will share those links here when they are live.
Start by pouring your broth into a large saucepan and bringing to a simmer.
2)
Cut sausage links in half, split, and peel the casings off. Transfer to a clean cutting board and mince your garlic cloves. Heat olive oil in a sautee pan over medium heat. Add sausage links and start breaking up with the end of a wooden spoon. Cook until the sausages start to brown. Add spices and garlic to sautee pan and stir until garlic is soft and spices are fragrant.
3)
Once the sausage is cooked thoroughly, add two cups of arborio rice to the pan. Stir until combined and then pour in your red wine.
4)
Add one cup of broth and stir until incorporated. As broth starts to absorb, add your next cup and repeat until risotto is al dente.
5)
Remove skillet from heat and stir in butter, parmesan cheese, and fresh parsley.
Notes
We used a Sicilian Nero d’Avola in this recipe but you can swap with any red wine of your choosing. We recommend a full-bodied red.
Make sure to pour yourself a glass! Cooking just isn’t the same without your vino.
