Risotto with Brunello di Montalcino, Black Truffle and Roasted Sausage by @federicofusca

N/A

1 serving

🍚

350 g

Carnaroli Rice

🍷

200 ml

Brunello Di Montalcino Red Wine

🧈

130 g

Butter

🧀

100 g

Grated Cheese

🧂

5 g

Salt

🌶️

1 g

Pepper

🍄

30 g

Black Truffle

🧅

100 g

Shallot

🌭

300 g

Sausage

🍲

1 l

Vegetable Broth

Preparation Steps

  1. Step 1/13

    Finely chop the 2 shallots and set them aside.

    🧅Shallot
    🔪Chef's knife
    🪵Cutting board

  2. Step 2/13

    Heat the vegetable broth in a saucepan and keep it at a gentle simmer.

    🍲Vegetable broth
    🥣Ladle

  3. Step 3/13

    Cook the 3 Italian sausages in a hot pan until browned and fully cooked through.

    Italian sausage
    🔗Tongs

  4. Step 4/13

    Remove the cooked Italian sausages and slice them into bite-size pieces.

    Italian sausage
    🔪Chef's knife
    🪵Cutting board

  5. Step 5/13

    Melt 30 g of the butter in a wide pan and soften the chopped shallots over medium-low heat.

    🧈Butter
    🧅Shallot
    🥄Wooden spoon

  6. Step 6/13

    Add the 350 g Carnaroli rice and toast it for 2 minutes, stirring until the grains are glossy.

    🍚Carnaroli rice
    🥄Wooden spoon

  7. Step 7/13

    Pour in the 200 ml Brunello di Montalcino red wine and stir until it has mostly evaporated.

    🍷Brunello di Montalcino red wine
    🥄Wooden spoon

  8. Step 8/13

    Add one ladle of hot vegetable broth and stir until it is nearly absorbed.

    🍲Vegetable broth
    🥣Ladle
    🥄Wooden spoon

  9. Step 9/13

    Continue adding hot vegetable broth one ladle at a time and cook the rice until al dente, about 18 minutes.

    🍲Vegetable broth
    🍚Carnaroli rice
    🥣Ladle
    🥄Wooden spoon

  10. Step 10/13

    Season the risotto with salt and black pepper, then stir in the sliced Italian sausage.

    🧂Salt
    Black pepper
    Italian sausage
    🥄Wooden spoon

  11. Step 11/13

    Remove the pan from the heat and stir in the remaining 100 g butter until glossy.

    🧈Butter
    🥄Wooden spoon

  12. Step 12/13

    Fold in the 100 g grated cheese and rest the risotto for 2 minutes.

    🧀Grated cheese
    🥄Wooden spoon

  13. Step 13/13

    Grate the fresh black truffle over the risotto and serve immediately.

    Fresh black truffle
    🧀Fine grater

Composition

Ingredients

Types

Grains, Beverages, Dairy, Seasonings, Vegetables, Broths

Ingredients

Carnaroli rice, Brunello di Montalcino red wine, Butter, Grated cheese, Salt, Pepper, Black truffle, Shallot, Sausage, Vegetable broth

Allergens

Sulfites, Milk

Dietetics

Dietary regimen

Gluten-free

Calories

905 kcal

Macro nutrients

Protein: 31g, Carbohydrates: 89g, Fat: 43g, Saturated fat: 24g, Fiber: 3g, Sugars: 4g

Nutritional Information

Minerals

Calcium: 430mg, Iron: 3.2mg, Potassium: 510mg, Sodium: 1050mg

Vitamins

Vitamin A: 330µg, Vitamin B12: 1.2µg, Vitamin C: 4mg, Vitamin D: 1.5µg

Preparation

Time Information

Temps

Non spécifié

Difficulty

Level

None ()

Steps

13 steps

Equipments

Utensils

Chef's knife, Cutting board, Wooden spoon, Ladle, Fine grater, Tongs

Appliances

Stovetop

Type

Type

Type Of Dish

Main Course

Occasions

Dinner, Date Night, Holiday Meal, Special Occasion

Origin

Source

Platform

instagram

Original Creator

@federicofusca

Origin

Cuisine

Italian, Tuscan

Geographic

Italy, Tuscany

Various

Aspect

Texture

Creamy, Velvety, Tender, Juicy, Al dente

Flavors

Earthy, Savory, Buttery, Umami, Wine-rich, Peppery

Other

Price

High

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Do not leave cooked risotto out for more than 2 hours,Keep away from direct heat), fridge : 2 days (Cool quickly before refrigerating,Store in an airtight container at or below 4°C,Reheat thoroughly until steaming hot), freezer : 30 days (Freeze in an airtight freezer-safe container,Freeze without fresh truffle when possible,Thaw in the refrigerator before reheating)