“Tipsy ” Risotto
Suggested material offered in store
300g rice (Arborio or Carnaroli)
2 cups red wine (preferably Barolo)
250g Italian sausage (casings removed)
75g pancetta (in small cubes)
1L beef or chicken stock
1 small onion (diced)
½ cup Parmigiano Reggiano (grated)
1 tbsp butter
1 tbsp olive oil
salt and pepper
In a non-stick casserole, heat the butter and the olive oil and add the onion.
Once the onion is transparent, add the sausage (you must break it up in small pieces) and continue cooking for 5 minutes.
Add the rice and toast it for 1-2 minutes, followed by the pancetta and continue toasting for another 1-2 minutes.
Add the red wine and cook until fully reduced (the rice should be a nice red color).
Once the wine is reduced, lower the heat to medium and add the stock one ladle at a time (wait for the stock to fully reduce before adding another ladle). Cook until the rice is al dente!
Once cooked, remove the casserole from the heat; add the parmigiano and a good tbsp of butter. Season with salt and give it a good mix.
Serve the risotto with a drizzle of olive oil and some freshly ground pepper!
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