Italian · Dinner
Sausage and Wine Rice
Arborio rice simmered risotto-style with crumbled pork sausage, white wine, and softened onion, finished with butter and Parmesan. The wine reduces into the starchy rice for a savoury, slightly tangy backbone while the sausage lends rendered fat and fennel-flecked richness throughout each spoonful.
$5
10 minsPrep
35 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
687Calories
29.2gProtein
33.6gFat
63.8gCarbs
4gSugar
2.3gFiber
1126mgSodium
102mgChol
13.8gSat Fat
559mgPotassium
154mgCalcium
2.8mgIron
1.1mcgVitamin B12
4mgVitamin C
rich-umami
hidden-gems
Instructions
1
Prep
Warm the chicken stock in a small saucepan over low heat and keep it simmering gently on the back of the stove.
2
Sear
Heat the olive oil in a medium heavy-bottomed pan over medium-high heat and crumble in the pork sausage, breaking it up with a spoon for 4–5 minutes until browned with no pink remaining.
3
Sweat
Add the onion to the same pan over medium heat and cook 3 minutes until softened and translucent, then stir in the Arborio rice and cook 1–2 minutes until glossy.
4
Deglaze
Pour in the white wine over medium heat and stir frequently for 1–2 minutes until fully absorbed and the raw alcohol smell dissipates completely.
5
Plate
Add warm stock one ladle at a time over medium-low heat, stirring frequently for 18–20 minutes until the rice is creamy but still has a slight bite, then finish with butter, Parmesan, salt, pepper, and parsley scattered on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g pork sausage, casings removed
- 2/3 cup130g Arborio rice, uncooked
- 1/2 cup120ml dry white wine
- 2 1/2 cups600ml chicken stock
- 4 tbsp4 tbsp onion
- 2 tbsp2 tbsp butter
- salt, to taste
- black pepper, to taste
- 2 tsp2 tsp parsley, to finish
