Creamy Zucchini and Smoked Sausage Risotto
A creamy risotto where sweet zucchini meets the smoky depth of sausage. The arborio rice slowly soaks up the broth until every grain is tender and rich. A generous, comforting dish that's perfect for a cozy dinner.
🛒 Ingredients
5 servings
- 2 tablespoons olive oil
- 1 medium onion, finely grated
- 300 g zucchini, grated with the skin on
- 200 g smoked sausage (calabrese style), thinly sliced
- 200 g arborio rice
- 1/2 glass dry white wine
- 2 litres hot vegetable stock
- 100 g unsalted butter
- Salt and freshly ground black pepper
- 200 ml double cream
- 100 g freshly grated parmesan
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Directions
- 1
Heat the olive oil in a large pan and fry the sliced sausage until deeply golden and crisp.
- 2
Add the grated onion and soften it gently without letting it colour.
- 3
Stir in the grated zucchini and cook for one minute so it releases its moisture.
- 4
Pour in the unrinsed arborio rice and stir until the grains turn translucent, then deglaze with the white wine.
- 5
Let the alcohol evaporate, then add the hot stock one ladle at a time, stirring regularly.
- 6
Wait for the liquid to be absorbed before adding the next ladle — never tip in all the stock at once.
- 7
After 18 to 20 minutes, once the rice is tender and creamy, take the pan off the heat and beat in the butter until melted.
- 8
Stir in the cream and grated parmesan, season with salt and pepper, mix vigorously and serve straight away.
💡 Chef's Tip
Keep the stock simmering in a separate pan and stir often — the constant movement is what releases the starch that makes a risotto creamy. Serve it the moment it's ready; risotto waits for no one and keeps cooking off the heat.
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Same category — Main Dishes
Same difficulty — Medium
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