Creamy Blumenau Smoked Sausage Risotto
Here's a generous risotto that smells of smoke and slow Sundays. Blumenau sausage, browned without any added fat, brings incredible depth, while leek and white wine keep the dish delicate. Creamy, comforting, and ready to gather everyone around the table.
🛒 Ingredients
4 servings
- 500 g Blumenau smoked sausage (or another smoked sausage)
- 30 g leek, white part only
- 400 g arborio rice
- 200 ml dry white wine
- 2 litres vegetable stock
- 50 g grated parmesan
- 100 g single cream
- chopped flat-leaf parsley, to taste
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Directions
- 1
Crumble the sausage and brown it in a wide saucepan without adding any fat, until golden. Set aside.
- 2
Add the sliced leek and sweat it for 2 minutes, then stir in the rice and toast it until the grains turn translucent.
- 3
Pour in the white wine and let it evaporate completely.
- 4
Add the hot stock a ladle at a time, stirring, until the rice releases its starch and stays al dente.
- 5
Off the heat, stir in the cream and parmesan and beat vigorously until creamy. Fold in the reserved sausage and the parsley.
💡 Chef's Tip
The stock must always be hot: a cold liquid interrupts the rice's cooking. Stir constantly but gently, and beat the risotto off the heat at the end — that movement releases the starch and gives it its creaminess. Serve straight away on warm plates.
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