Chestnut and sausage risotto: autumn in the pot

Risotto with chestnuts and sausage is a nutritious and tasty first course to savor during a gloomy autumn day.

Ingredients for 4 people

  •  30
  •  380 cal x 100g
  •  low
  • Carnaroli rice 320 g
  • White wine 100 ml
  • Sausages 200 g
  • Chestnuts 200 g
  • Butter 80 g
  • Parmesan 80 g
  • Onions 1
  • Meat broth as required
  • Salt as needed
  • Pepper as needed
by Genny Gallo 

The risotto with chestnuts and sausage is a first plate perfect for humid autumn days. It can be prepared using already boiled chestnuts , bought ready at the supermarket; for an even tastier version, however, it is advisable to add roasted chestnuts to be flavored with the rice being cooked. Well creamed and completed with crunchy sausage crumbs, the dish will be delicious. For the choice of sausage , you can opt for the classic Luganega, or, for the type that best meets your taste: the appetizing result will still be assured.

Preparation Chestnut and sausage risotto

    1. In a saucepan put the butter with the diced onion and fry. Add the rice, toast it carefully, blend with the white wine. Add the chestnuts and cover with boiling broth. Cook the rice until it is soft and wavy, adding more broth if necessary.

    1. Chop the sausage or salami paste and toast it dry in a pan (without adding other fats).

    1. When the risotto is dry, add the butter and cheese and whisk it carefully. Serve with the sausage crumbs.

Variation Chestnut and sausage risotto

Replace the sausage with the salami paste.


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