Published by
Dalisa
Beer and chorizo sausage risotto
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Baking — 50
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Preparation — 15
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Servings — 4
Ingredients
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1 pack
Dalisa chorizo sausages 450g
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Olive oil (for cooking)
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2 tbsp.
butter
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2
shallots, finely chopped
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2 cups
Arborio rice
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1 cup
white wine
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5.5 cups
warm chicken broth
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1 cup
white beer
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1 cup
freshly grated Parmesan
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1/2 cup
sun-dried tomatoes, chopped
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2/3 cup
arugula
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Salt and pepper
Preparation
- 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.
- 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.
- 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.
- 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.
- Remove from heat and stir in the parmesan, sun-dried tomatoes, sausage meat and arugula. Season with salt and pepper and mix well.
- If needed, add 1/2 cup of chicken broth at serving time. Serve on a plate and garnish with arugula and additional parmesan.
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