Sausage Risotto

History & Background

A dish of the Po Valley flatlands, where pork production is — and was — a pillar of rural economy. Common in trattorias from Mantua to Pavia, it began as a Sunday meal on the farmsteads.

Ingredients for 4

• 320g Carnaroli rice
• 300g pure pork sausage
• 1 shallot
• ½ glass red wine (Barbera or Bonarda)
• 1L hot beef broth
• 40g cold butter
• 60g grated Parmigiano
• Extra virgin olive oil
• Salt, pepper

Method

1. Remove the sausage casing and crumble.
2. In a pan, brown it without added fat until crisp. Set aside 1/3.
3. In the same fond, add chopped shallot and a little oil, sweat.
4. Toast the rice and deglaze with red wine.
5. Add hot broth a ladle at a time.
6. At 16 minutes, turn off the heat.
7. Manteca off the heat with cold butter and Parmigiano.
8. Serve with the crisp sausage on top and freshly ground pepper.

Wine pairing

Barbera dell'Oltrepò Pavese or Bonarda: flatland reds, fresh and fruity, that accompany the fattiness.

Common mistakes

• Not draining the sausage fat: makes the risotto greasy.
• Industrial sausage: too lean and rubbery, lacks flavour.
• Deglazing with white wine: removes character. The red is essential.