Sausage Risotto

Squeeze the sausage meat from the casing. Sauté the onions in olive oil. Add the sausage meat and sauté briefly.

Add the long grain rice and sauté briefly as well. Extinguish with the white wine, and gradually add the soup and cook gently until soft.

Add the butter and the cheese to the risotto, season and serve.

(*) Salsiccia fresca Among the traditional sausages, the “salsiccia” is certainly the most popular and well-known, the Calabrian variety of salsiccia enjoys a special reputation throughout Italy! Easily recognizable by its characteristic chain shape, the “salsiccia fresca” (fresh salsiccia) is prepared from lean pork and “guanciale” – a special bacon from the pig’s cheek – and seasoned with mild and hot paprika. The salsiccia can be prepared in the stove or in the frying pan or on the broiler.

Our tip: use a bacon with a strong flavor – so you give this dish a special touch!

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