Recipe:
- Prepare the broth: Make sure you have boiling vegetable or chicken broth ready before starting. You can use pre-made or homemade broth.
- Cook the onions: Peel and finely chop two onions. Heat a pan on low heat, add olive oil, onions, salt, and pepper. Cover the pan with a lid and cook until the onions become soft and white, not golden or brown.
- Add wine: Once the onions start changing color, pour in half a glass of white wine. Turn the heat to high for 30 seconds to let the alcohol evaporate, then reduce the heat and cover the pan again.
- Soften the onions: When the onions become dry and the wine evaporates, add 1/3 of a glass of water. Once the water evaporates and the onions are soft, blend them until they become creamy.
- Prepare the sausage: Remove the skin from the sausages and set them aside. Remember, don’t use dried sausages for this recipe.
- Toast the rice: Turn the stove to medium heat. Add the rice to the pan while it’s still cold, and toast the rice for 3 minutes, stirring constantly. Be careful not to let the rice burn.
- Cook the risotto: Start adding boiling broth to the rice, keeping it moist. Each time the rice dries out, add more broth to keep it surrounded by liquid.
- Add the onion cream and wine: Eight minutes into cooking, add the blended onion cream and a bit of red wine.
- Continue cooking: Keep adding broth as needed to ensure the rice remains moist. Grate some Parmesan or Grana Padano cheese during this time.
- Add sausage: After 15 minutes, add the sausages to the rice, making sure it remains covered with broth.
- Finish cooking: After 23 minutes, turn off the heat and let the risotto rest for 3 minutes with the lid closed, allowing the rice to absorb the remaining liquid.
- Add butter and cheese: After 26 minutes, stir in cold butter and grated cheese. The amount depends on how much risotto you made.
- Final rest: Let the risotto rest for 2 more minutes with the lid on, then it’s ready to serve!
Enjoy your risotto, and buon appetito! See you in the next video!