Risotto with Sausage and Cheese

By John, 15 February, 2021
Region
Italy
Description

Risotto with Sausage and CheeseHere's one of those hearty rib-sticking dinners that must surely be unhealthy but it's mighty comforting on a cold January night!

This uses two very different cheeses: the Taleggio adds robust flavor, but you can substitute Italian Fontina or Parmigiana-Reggiano), and the Scamorza brings a stringy-zingy cheesy fun to the dish (a smoked Scamorza is just at stringy and adds a nice smoky flavor for a snowy night).  

Yield
8 Servings
Preparation time
30 minutes
Ingredients
2 T Olive oil
16 oz Sweet Italian Sausage (skinned and crumbled)
1 Shallot (minced)
1 1⁄2 c arborio rice
6 oz Dry White Wine
1 pn Dried Marjoram
4 c Vegetable Stock
2 oz Scamorza cheese (sliced thinly)
2 oz Taleggio cheese (diced)
Instructions
  1. Heat the stock to a good simmer.
  2. In a risotto pan or skillet, cook the shallot in the olive oil until soft.
  3. Add the crumbled sausage and cook until it starts to brown.
  4. Add the rice and stir until coated with hot fat.
  5. Add the wine and let it boil away.
  6. Add the marjoram and enough stock to just cover the rice. Stir well and when the liquid level gets just below the surface of the rice, add another half-cup or cup of hot stock. Keep stirring.
  7. When you add the last of the stock, stir in the cheeses until completely blended. Serve very hot.