Risotto con castagne e salsiccia di maiale, a purely autumnal risotto with chestnuts and pork sausage with a hearty and yet subtle flavour. Pre-cooked chestnuts are perfect and also handy to use. Generally Risotto is made by cooking the rice with hot broth a ladle at a time, stirring gently.
Serves 2, Preparation 15 mins, Cooking 25 mins
- Carnaroli risogallo, 180 g
- Pre-cooked Whole Chestnuts, 180 g
- Pork Sausage, 180 g
- Hot Meat Broth, 500 ml
- Dry white wine, 40 ml
- Unsalted butter, 50 g
- 1 medium-sized diced onion
- Salt, a pinch
- Chopped Parsley, a bunch
Remove the casing from the sausage and mince it, keep aside. Chop the pre-cooked chestnuts, leaving a few whole ones for garnishing at the end.
In a saucepan melt 30 g butter and sauté the diced onion.
Tip: Store 20 g of butter in the fridge or even better still in the freezer for the final stirring. The cold butter will add creaminess.
Now add the crumbled sausage, turn up the heat slightly and brown evenly.
Add the rice and toast it for a few minutes, stirring continuously, add the crumbled chestnuts and a ladle of boiling broth, stir again adding the broth one ladle at a time until the rice is soft.
When the risotto is ready, add a knob of cold butter and the grated cheese and mix carefully. Serve with a few whole chestnuts and a handful of chopped parsley.