Risotto for dinner please!
One of my favourite things in the world is the food! I love food! Every day I am more and more convinced my next career path should involve food because I love it that much! The truth about risotto though, is that it was never my first choice in meals… given the option between pasta and risotto… pasta wins every time. UNTIL this ridiculously delicious beer and sausage risotto.
I was lucky enough to spend a month with my aunt in Vienna this year and she is an unbelievable cook – it seems to run in the family! She made me this incredibly creamy and delicious beer, Italian sausage and radicchio risotto and my life was changed!
So the first thing I wanted to do when I got to my new home was recreated this dish! So first of all, I have been unable to find certain ingredients in Siegen… very important ingredients like the Italian sausage and radicchio – ummmm thanks Siegen. My first thought was “great, now I can’t make the dish, the dream RUINED!” (My first reactions are never good). But then my wonderful husband convinced me that we can still try with other ingredients. So reluctantly (because I like things to be perfect) I went forward!
I created this dish a few times since then, and have learned many lessons.
Here they are:
- The sausage is key to flavour. First I tried plain Bratwurst, which was not great. This sausage is quite bland and added no flavour to the risotto.
- The next sausage we used was a Mediterranean sausage that has some herbs and sun-dried tomato in – WINNER! This was packed with flavour and because we cannot find radicchio, we needed as much flavour as possible. These were the best substitute and are our go-to for this risotto.
- The stock you use makes a difference as well. I first used chicken stock and the risotto was amazing! I then tried beef stock and it was good as well, but a bit of a stronger flavour than the chicken. My thoughts are that because the sausage is packed with flavour, you don’t want to overpower the dish. So use a lighter stock like chicken or vegetable.
So this is my recipe for a Beer and Sausage Risotto – I hope you like it because I know my husband and I do!
Beer and Sausage Risotto
- 500 g Italian Risotto Rice
- 1/3 cup Butter
- 1 White Onion
- 400 g Italian/Mediterranean Sausage
- 1 bottle Dark Beer
- 1 litre Chicken Stock
Black Pepper to taste
Parmesan cheese to serve
Prep the ingredients by dicing the onion finely, and then peeling the skin off the sausages and slicing them into 1/2 cm disks.
Heat half the butter in a non-stick pot.
Add in the onions to sweat at a medium heat until soft and sweet.
Add in the sausage and cook at a medium heat until cooked through. Keep stirring to make sure the onions do not burn.
Add the risotto rice and stir so that it soaks up the flavour and toasts for a few mins (about 3 min).
Add in the beet and stir the risotto. Cook until the beer has been soaked up, stirring often to ensure no sticking.
As the liquid is soaked up, start adding the stock, a little bit at a time. Allow the risotto to cook and soak up the liquid and a medium/low heat. Remember to stir frequently so that it does not stick.
Keep repeating the process - add a bit of stock, let it soak, add a bit, let it soak up.
When the stock is done, taste the risotto to test the consistency. It must not be too soft. It must slightly stick to the tooth. add in the remainder of the butter and some black pepper and stir until creamy.
Serve hot with cheese sprinkled on top!