Published by


Beer and chorizo sausage risotto

  • Baking — 50

  • Preparation — 15

  • Servings — 4


  • 1 pack

    Dalisa chorizo sausages 450g

  • Olive oil (for cooking)

  • 2 tbsp.


  • 2

    shallots, finely chopped

  • 2 cups

    Arborio rice

  • 1 cup

    white wine

  • 5.5 cups

    warm chicken broth

  • 1 cup

    white beer

  • 1 cup

    freshly grated Parmesan

  • 1/2 cup

    sun-dried tomatoes, chopped

  • 2/3 cup


  • Salt and pepper


  1. Remove the sausage's casings, crumble the meat into a skillet heated over medium-high heat with a drizzle of olive oil. When the meat is cooked, drain it and set it aside.
  2. Melt butter in a large saucepan over medium heat, add the shallots and sauté for 2 to 3 minutes. Add the arborio rice and cook for about 1 minute, stirring to coat the grains with butter and shallots.
  3. Add white wine and let the liquid be completely absorbed. Follow with chicken broth, incorporating it at intervals, about 3/4 cup at a time. Ensure the liquid is well reduced each time and stir frequently.
  4. When half the broth is incorporated, pour in the beer and wait for it to be absorbed. Continue with the remaining broth until the risotto reaches an al dente consistency.
  5. Remove from heat and stir in the parmesan, sun-dried tomatoes, sausage meat and arugula. Season with salt and pepper and mix well.
  6. If needed, add 1/2 cup of chicken broth at serving time. Serve on a plate and garnish with arugula and additional parmesan.
We would love to have your feedback! Please log in or create an account to comment this recipe.