Risotto al Barolo e Salsiccia

Ingredients

• 320 gArborio rice
• 400 gItalian sausage — crumbled
• 200 mlBarolo wine
• 1 Lchicken broth — warm
• 1onion — finely chopped
• 80 gParmigiano-Reggiano — grated
• 4 tbspextra virgin olive oil
• to tastefine sea salt

Method

1. Begin by finely chopping 1 onion. In a large, heavy-bottomed pot, heat 4 tablespoons of extra virgin olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, until the onion becomes soft and translucent, about 5 minutes. This will form the aromatic base of your risotto.
2. Remove the casing from 400 g of Italian sausage and crumble the meat into the pot with the onions. Cook, stirring frequently, until the sausage is browned and cooked through. This should take about 7-10 minutes, and the sausage should be fragrant and slightly caramelized.
3. Add 320 g of Arborio rice to the pot. Stir the rice continuously for about 2-3 minutes, ensuring each grain is coated in the oil and sausage juices. The edges of the rice should turn translucent, signaling that it's properly toasted.
4. Pour in 200 ml of Barolo wine, stirring constantly. Allow the wine to simmer and reduce, which will infuse the rice with its rich, deep flavors. Continue stirring until the wine is mostly absorbed and the aroma of alcohol has dissipated.
5. Begin adding 1 L of hot chicken broth to the rice, one ladle at a time. Stir continuously, allowing each ladleful to be absorbed before adding the next. This process should take about 18-20 minutes. The rice should become creamy yet remain al dente, with a slight bite at the center of each grain.
6. Once the rice reaches the desired texture, remove the pot from heat. Stir in 80 g of freshly grated Parmigiano-Reggiano until it melts into the risotto, enriching its flavor and adding creaminess. Taste and adjust with fine sea salt as needed.
7. Serve the risotto immediately in warm bowls. The risotto should be loose and creamy, spreading slightly in the bowl. Enjoy the rustic flavors of Piedmont in each bite.