Potato and Sausage Risotto

Name: Potato and Sausage Risotto
Total time: 2400 s
Yield: Serves 2 servings
Ingredients: 1 cup Carnaroli rice (about 200 grams); 2 cups vegetable broth (about 500 ml); 5 oz Italian sausage (about 150 grams); 1/2 cup dry white wine (about 120 ml); 1 white onion; 1 slice day-old rustic bread (such as country or sourdough); 3 potatoes; Salt and pepper; 1 sprig thyme; 3 tablespoons olive oil (about 50 ml); 1 garlic clove; 2 sprigs rosemary; 1 shallot; 1 tablespoon butter; Vegetable oil for frying

Martano's kitchen @martanoskitchen

Roma

Risotto in a creamy potato sauce, sausage cooked with wine, crispy onions, and toasted Lariano bread cubes flavored with thyme and garlic oil.

Martano's kitchen @martanoskitchen

Roma

Risotto in a creamy potato sauce, sausage cooked with wine, crispy onions, and toasted Lariano bread cubes flavored with thyme and garlic oil.

Saved

Ingredients

40 min

Serves 2 servings

1 cupCarnaroli rice (about 200 grams)
2 cupsvegetable broth (about 500 ml)
5 ozItalian sausage (about 150 grams)
1/2 cupdry white wine (about 120 ml)
1white onion
1 sliceday-old rustic bread (such as country or sourdough)
3potatoes
Salt and pepper
1 sprigthyme
3 tablespoonsolive oil (about 50 ml)
1garlic clove
2 sprigsrosemary
1shallot
1 tablespoonbutter
Vegetable oil for frying

Saved

Steps

40 min

1

Place 3 peeled and chopped potatoes in a pot with cold salted water and 2 whole sprigs of rosemary. Bring to a boil and cook until the potatoes are soft and the water has reduced. Add pepper, then drain any excess water and set it aside. Use an immersion blender to blend the potatoes into a smooth, creamy puree. Set aside.
2

Prepare about 2 cups (500 ml) of vegetable broth with your preferred vegetables. I use celery, carrot, and onion, plus 2-3 pieces of fresh ginger, a few juniper berries, a splash of oil, salt, and pepper.
3

Finely chop the shallot and sauté it in olive oil until soft. Add the rice and toast it for a few minutes. Begin adding the hot broth, a little at a time, stirring frequently. When the rice is about three-quarters cooked, gradually stir in most of the potato puree, reserving some for finishing the risotto before serving.
4

Remove the sausage casing and crumble the sausage. Cook it in a skillet until browned, then deglaze with the white wine. Let the wine reduce, then set the sausage aside to add at the end.
5

For the crispy onions, slice the onion very thinly and soak the slices in ice water for at least 30 minutes. Drain and dry them thoroughly. Fry the onion slices in batches in hot vegetable oil until golden brown, then drain well. For extra crispiness, bake them in a preheated oven at 120°F (50°C) for 10 minutes, checking frequently.
6

For the bread cubes, brush the day-old bread with olive oil and rub with thyme. Toast in a preheated oven at 340°F (170°C) until golden, then cut into cubes.
7

When everything is ready, finish the risotto. Off the heat, stir in the reserved potato puree, a tablespoon of butter, and a ladle of hot broth. Mix until the risotto is glossy, creamy, and smooth. Plate and serve!
8

To serve as I do, spread the risotto on the plate and top with pieces of wine-cooked sausage, toasted bread cubes, crispy onions, a few thyme leaves, and a drizzle of garlic oil (made by blending olive oil with a garlic clove and straining). The combination of flavors is fantastic and the presentation is beautiful.