Sun-dried Tomato and Italian Sausage Risotto

Sun-dried Tomato and Italian Sausage Risotto Recipe from Italy

Region / culture: Italy | Servings: 4

Introduction

Sun-dried Tomato and Italian Sausage Risotto is a delicious and creamy dish that combines the rich flavors of sun-dried tomatoes, Italian sausage, and creamy risotto. This recipe is perfect for a cozy night in or a special dinner with friends and family.

History

Risotto is a traditional Italian dish that has been enjoyed for centuries. It originated in Northern Italy and is typically made with arborio rice, which is known for its creamy texture when cooked. The addition of sun-dried tomatoes and Italian sausage adds a unique twist to this classic dish, creating a flavorful and satisfying meal.

Ingredients

2 cups water
2.5 cups chicken broth
0.25 cup olive oil, divided
0.25 lb (113 g) lean Italian sweet sausage, crumbled
1 shallot, minced
2 cloves garlic, minced
1 cup uncooked U.S. arborio or medium-grain rice
1 cup dry white wine
0.25 cup drained and chopped oil-packed, sun-dried tomatoes
0.25 cup heavy cream
2 tbsp grated parmesan cheese
2 tbsp chopped fresh parsley

How to prepare

Heat 2 qt (1.89 liters) of water and broth in a saucepan over medium heat until it comes to a simmer. Reduce the heat to low and keep it warm.
Meanwhile, heat 2 tbsp of olive oil in a large saucepan over medium heat. Add the sausage and cook until it is browned. Drain it on paper towels and set it aside.
Heat the remaining 2 tbsp of olive oil over medium heat. Add the shallot and garlic and cook until they are soft.
Add the rice and stir for 2 to 3 minutes.
Add the wine and stir until it is absorbed.
Increase the heat to medium-high. Stir in 1 cup of the water-broth mixture. Cook uncovered, stirring frequently, until the liquid is absorbed.
Continue stirring and adding the remaining water-broth mixture, 1 cup at a time, allowing each cup to be absorbed before adding another. Cook until the rice is tender and the mixture has a creamy consistency, approximately 25 to 30 minutes.
Stir in the sausage, sun-dried tomatoes, cream, cheese, and parsley.
Stir until the mixture is creamy, about 2 to 3 minutes. Serve immediately.

Variations

Add chopped spinach or kale for added greens.
Substitute the Italian sausage with chicken or shrimp for a different protein option.
Use different herbs such as basil or oregano for a fresh flavor.

Cooking Tips & Tricks

Be sure to use arborio or medium-grain rice for the best results, as these varieties are ideal for making creamy risotto.

- Stir the risotto constantly while adding the broth to help release the starches in the rice and create a creamy texture.

- Use high-quality sun-dried tomatoes and Italian sausage for the best flavor in this dish.

- Feel free to customize this recipe by adding your favorite vegetables or herbs for a unique twist.

Serving Suggestions

Serve this risotto as a main dish with a side salad or crusty bread for a complete meal. It also pairs well with a glass of white wine or a light salad.

Cooking Techniques

The key to making a creamy risotto is to stir constantly and add the broth gradually to allow the rice to absorb the liquid slowly. This helps release the starches in the rice and create a creamy texture.

Ingredient Substitutions

If you don't have arborio rice, you can use other short-grain rice varieties such as carnaroli or vialone nano. You can also substitute the sun-dried tomatoes with fresh tomatoes or roasted red peppers for a different flavor.

Make Ahead Tips

You can prepare the risotto ahead of time and reheat it on the stovetop with a little extra broth or water to loosen it up. Just be sure to stir it well to maintain the creamy texture.

Presentation Ideas

Garnish the risotto with additional grated parmesan cheese and fresh parsley for a beautiful presentation. You can also drizzle a little extra olive oil on top for added flavor.

Pairing Recommendations

This risotto pairs well with a crisp white wine such as Pinot Grigio or Sauvignon Blanc. You can also serve it with a light salad or roasted vegetables for a complete meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a little broth or water to the risotto and heat it on the stovetop until warmed through, stirring occasionally.

Nutrition Information

Calories per serving

Calories: 380 per serving

Carbohydrates

Carbohydrates: 38g per serving

Fats

Total Fat: 18g per serving

Saturated Fat: 6g per serving

Proteins

Protein: 12g per serving

Vitamins and minerals

This dish is a good source of Vitamin A, Vitamin C, Calcium, and Iron.

Alergens

This recipe contains dairy (cheese and cream) and gluten (from the rice).

Summary

This Sun-dried Tomato and Italian Sausage Risotto is a balanced meal that provides a good mix of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a nutritious and satisfying dish.

Summary

Sun-dried Tomato and Italian Sausage Risotto is a flavorful and creamy dish that is perfect for a cozy night in or a special dinner with friends and family. With a balance of carbohydrates, fats, and proteins, as well as a good mix of vitamins and minerals, this dish is both delicious and nutritious. Enjoy this comforting meal with a glass of wine and good company.

How did I get this recipe?

The moment I found this recipe is one that will always be special to me. It was a warm summer day, and I was visiting my dear friend Rosa in her quaint little village in Italy. As we sat in her kitchen, sipping on homemade limoncello and catching up on old times, she suddenly got a twinkle in her eye and said, "I have a special recipe to share with you today, my dear."

Rosa rummaged through her old wooden recipe box and pulled out a faded, yellowed piece of paper. As she handed it to me, she explained that it was her grandmother's prized recipe for Sun-dried Tomato and Italian Sausage Risotto. She had learned how to make it from her Nonna when she was just a young girl, and it had been a family favorite ever since.

I looked down at the recipe, written in Rosa's elegant cursive handwriting, and felt a rush of excitement. I had always loved risotto, and the thought of combining sun-dried tomatoes and Italian sausage in one dish sounded absolutely delicious.

Rosa guided me through the steps, sharing tips and tricks that her Nonna had taught her over the years. We sautéed the Italian sausage until it was browned and crispy, then added in the arborio rice and chicken broth, stirring constantly until the rice was creamy and tender. The sun-dried tomatoes added a burst of sweet and tangy flavor, while the fresh basil and Parmesan cheese brought it all together in perfect harmony.

As we sat down to enjoy our meal, I took a bite of the Sun-dried Tomato and Italian Sausage Risotto and closed my eyes in pure bliss. The flavors danced on my tongue, each bite more delicious than the last. I knew in that moment that this recipe would become a staple in my own kitchen, a cherished piece of Rosa's heritage that I would pass down to future generations.

Over the years, I have made this risotto countless times, tweaking and perfecting the recipe to suit my own tastes. It has become a favorite among my family and friends, who always request it for special occasions and gatherings. I love the way it brings people together around the dinner table, creating memories that will last a lifetime.

Every time I make Sun-dried Tomato and Italian Sausage Risotto, I think of Rosa and her grandmother, who passed down this precious recipe to me. I am grateful for their generosity and wisdom, and for the joy that cooking has brought into my life. Food is more than just sustenance – it is a way to connect with others, to share love and laughter, and to create moments of pure happiness.

I will always treasure the day I learned how to make this exquisite dish, and I will continue to pass it on to those who come after me. Because some recipes are more than just ingredients and instructions – they are a legacy, a piece of history that lives on through the hands that prepare them. And for that, I am forever grateful.