Cabernet & Italian Sausage Risotto
You say winter, we say comfort food. Need inspiration? Look no further than our rich risotto favourite – Cabernet & Italian Sausage Risotto. It’s a 30-minute wonder dish that will please everyone in the family. It delivers a spice kick from the Italian snags, earthiness from the swiss brown mushrooms and red wine richness from our own Cab Sav. Bon appétit!
Prep time: 20 minutes
Cooking time: 30 minutes
1L (4 cups) chicken or vegetable stock
4 (about 320g) Italian-style sausages, skin removed
2 tbsp olive oil
200g swiss brown mushrooms, thickly sliced
1 brown onion, finely chopped
2 garlic cloves, crushed
1.5 cups (330g) arborio rice
1 cup (250ml) Redman Cabernet Sauvignon
½ cup (40g) finely grated parmesan
½ cup finely chopped chives
shaved parmesan and chopped chives, extra, to serve
1. Bring stock to boil in a saucepan. Reduce heat and simmer gently. Heat a large saucepan over high heat. Add sausage meat and cook, using a wooden spoon to break meat into small pieces, for 2-3 minutes or until brown all over. Set aside. Add half the oil to same pan and add mushrooms. Cook, stirring, for 2 minutes or until golden. Set aside.
2. Add remaining oil to pan. Add onion and garlic and cook, stirring, for 5 minutes or until onion softens. Add rice and stir for 2 minutes or until grains appear slightly glassy. Add wine and stir until liquid is completely absorbed. Add ½ cup of stock. Continue adding stock, one ladleful at a time, stirring, allowing liquid to be absorbed before adding more. Cook for 20 minutes or until rice is tender yet firm to the bite and risotto is creamy. Remove from heat and stir in sausages, mushrooms, parmesan and chives. Season to taste.
3. Divide among bowls, top with shaved parmesan and chives and serve immediately with a glass of Redman’s Cabernet Sauvignon.