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

≈ 45 min

4 servings

🍚

350 g

Carnaroli rice

🍷

200 ml

Brunello di Montalcino red wine

🧈

130 g

Butter

🧀

100 g

Cheese

🧂

5 g

Salt

⚫

1 g

Pepper

🍄

30 g

Black truffle

🧅

100 g

Shallot

🍖

300 g

Sausage

🍲

1 l

Vegetable broth

  1. Chop
    • Shallot

    Finely chop the 2 shallots and set them aside.

  2. Heat
    • Vegetable broth

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

  3. Cook
    • Italian sausage

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

  4. Slice
    • Italian sausage

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

  5. Melt
    • Butter
    • Shallot

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

  6. Add
    • Carnaroli rice

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

  7. Pour
    • Brunello di Montalcino red wine

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

  8. Add
    • Vegetable broth

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

  9. Ladle
    • Vegetable broth
    • Carnaroli rice

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

  10. Season
    • Salt
    • Italian sausage

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

  11. Stir
    • Butter

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

  12. Fold
    • Grated cheese

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

  13. Grate
    • Fresh black truffle

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

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

≈ 45 min

4 servings

🍚

350 g

Carnaroli rice

🍷

200 ml

Brunello di Montalcino red wine

🧈

130 g

Butter

🧀

100 g

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, Cheese, Salt, Pepper, Black truffle, Shallot, Sausage, Vegetable broth

Notes

Cheese (grated), Salt (to taste), Pepper (to taste), Vegetable broth (to taste, as needed)

Allergens

Sulfites, Milk

Dietetics

Dietary regimen

to inform

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

Preparation

15 minutes

Cooking

30 minutes

Overall

45 minutes

Difficulty

Level

Hard (3/4)

Steps

13 steps

Equipments

Utensils

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

Appliances

Stove

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

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)