Italian sausages, dried tomatoes and arugula risotto
- Preparation 15 min
- Cooking 40 min
- Servings 4
- Freezing Absolutely
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If you think risotto is just fancy rice, think again! This risotto with Italian sausages, sun-dried tomatoes and arugula will prove that it’s much more than that. It’s creamy, full-flavored and packs just enough of a punch to make you say: OK, this is serious stuff!
On one side, you’ve got Italian sausages that add a healthy dose of flavor and just the right amount of spice. On the other, sun-dried tomatoes, a little sweet, a little tart, balance everything out like a conductor. And the arugula comes in at the end to add a peppery touch that wakes up every bite.
The secret to a successful risotto? The broth is added slowly, one ladle at a time, while the rice absorbs all its richness. And just when you think it’s good enough, you throw in a handful of grated Parmesan cheese to bring the happiness level up to 100%.
Whether it’s for a cozy supper or to impress your guests, this risotto will clearly steal the show. Pour yourself a nice glass of red, take a bite, and enjoy the moment. Because, hey, you don’t count calories when it’s this good! Cheers, mate! 🍷🔥
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Tips and tricks for an even more decadent Risotto with Italian Sausages, Dried Tomatoes and Arugula!
✅ The secret of an ultra-creamy risotto
- Always use arborio or carnaroli rice, which have the starch needed to achieve that rich, creamy texture.
- Add your hot stock, ladle by ladle, stirring often to activate the starch and maximize the creamy effect.
✅ Alternative ideas for varying flavors
- Italian sausages → Try with chorizo, crispy pancetta or even pulled chicken for a different twist.
- Dried tomatoes → Not a fan? Opt for roasted peppers or sautéed mushrooms for an umami touch.
- Arugula → You can replace it with spinach, fresh basil or even Italian parsley for an equally tasty finish.
✅ Storage and freezing
- Refrigeration: Your risotto will keep for 2 to 3 days in an airtight container in the fridge. Add a small splash of water or stock when reheating to restore its creamy texture.
- Freezing: Not ideal, as the rice may become mushy, but if you really want to freeze it, place it in an airtight bag and reheat gently with a little broth to catch up.
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Ingredients
- 1/2 teaspoon olive oil
- 450g strong Italian sausages meat
- 2 tablespoons butter
- 2 shallots, finely chopped
- 2 cups arborio rice
- 1 cup white wine
- 5 cups chicken broth + 1/2 cup at the end
- 1 cup Blanche de Chambly beer from Unibroue
- 1 cup fresh parmesan, grated + some for the service
- 1/2 cup dried tomatoes in olive oil and herbs. drained and finely chopped
- 1/2 cup arugula + some for the service
- Salt and ground pepper
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Preparation
- In a skillet a medium heat, add the olive oil and sausage meat. Cook for 4-5 minutes while breaking down meat in small chunks. Drain off fat then set aside.
- In a big pan at medium heat, melt the butter and add the shallots. Cook for about 3-4 minutes, without searing. Stir often.
- Add the arborio rice and stir to coat well. Cook for 1 minute. Add the white wine and stir well. Reduce until dry.
- Continue cooking while adding 3/4 cup of chicken broth at a time, while reducing until dry every time. Very important to stir regularly. ( Add the beer to the risotto when you’re at about half of the broth ). If the liquid is absorbing or evaporating too fast, reduce heat slightly. This cooking should take about 25 to 30 minutes.
- Rice cooking is completed? Remove from heat and add the Parmesan, dried tomatoes, arugula and sausage meat. Season with salt and pepper to taste then stir well. Right before serving, add 1/2 cup of chicken broth and stir delicately. Risotto needs to be served creamy as hell! Pour in plates then garnish with Parmesan and arugula right before serving.
*Note : Risotto is good when al dente : tender outside and slightly firm inside. You might not need all the broth to achieve the required cooking.
Yes, you can replace it with stock or a little lemon juice for acidity. But honestly, a good dry white wine makes all the difference! 🍷
Risotto is best served immediately, but if you want to prepare it in advance, stop cooking when the rice is still slightly crunchy. Just before serving, reheat it gently with a little hot broth until it reaches the desired texture.
Of course you can! Vegetable broth is fine if you want a vegetarian version, while beef broth will give a fuller-bodied flavor. Always use a hot broth to avoid slowing down the cooking process.
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