Ingredients
- 225 g arborio or carnaroli rice
- Extra virgin olive oil
- Italian-style sausages, skinned
- 1 liter meat broth
- 1/2 onion, finely chopped
- 2 glasses full-bodied red wine
- 10 tablespoons grated Parmesan cheese
- Bacon
- Salt to taste
- Black pepper to taste
Instructions
Prepare the Base
Remove the casing from the sausages and crumble them into small pieces. In a separate saucepan, prepare and keep the meat broth warm.
SautΓ©
In a large pan, heat a drizzle of extra virgin olive oil. Add the finely chopped onion and cook until soft and translucent. Add the sausage and cook over low heat for about 5 minutes.
Toast the Rice
Add the rice to the pan, stir for a couple of minutes to toast it, then add the bacon. Season with salt and pepper.
Cook with Wine and Broth
Pour in the red wine and let it evaporate. Gradually add the hot broth, one ladle at a time, stirring continuously and allowing it to be absorbed before adding more.
Finish
Once the rice is cooked and creamy, stir in the grated Parmesan cheese. Adjust seasoning with salt and pepper if needed.
Serve
Serve hot and pair with a full-bodied red wine such as Brunello di Montalcino.