I’ll never forget the Risotto we had at our cooking class at Il Caminetto in Gittana, Italy. The Risotto rice was perfectly cooked, fat and tender on the outside with a little bite in the center. The sauce was incredibly savory, made from in-season local tomatoes.
Today, I’m sharing how we came close to that perfect Risotto. We added fresh truffle lamb sausages to ours and paired the dish with Chimney Rock Winery’s Elevage Blanc (funky, pairs well with the truffles).
- 3/4 cup Risotto Rice
- 1 medium onion
- 1 tablespoon olive oil
- 1 cup white wine
- 2.5 cups chicken broth
- 1 can diced tomatoes
- 2 tablespoons butter
- Add chicken broth and white wine to a pot and bring to a boil
- Simultaneously, melt the butter in a pan over medium high heat. Add in chopped onion and stir until it browns
- Turn up the heat to high, add in the rice and stir with a spoon. Once the rice is glistening/a bit see through, add in the diced tomatoes and stir well
- Then add in some broth to just cover the rice and reduce the heat to medium. Ensure there’s a constant boil throughout the whole process. Stir every 2-3 teams to make sure the rice doesn’t stick to the bottom of the pan. As soon as the broth reduces, keep adding additional broth, little by little
- After about 22-25 minutes, when the rice is tender and there’s a tiny bit of broth left, turn off the heat and stir in some parmesan cheese.
- Optional steps:
- While the Risotto is cooking, prep the sausage and side vegetables
- Sausage – Spray a saute pan with oil and heat on medium high. Add in fresh truffle lamb sausages and cook for 4 minutes each side to brown. Then add in 1/2 cup of water, reduce heat to medium, and cover for 12 minutes until cooked and the water has evaporated. Slices sarges and set aside.
- Charred Lacinto Kale – chop up finely, cook in hot pan for about 4 minutes, sprinkle some salt and pepper.