Rum risotto with sausage is an ancient recipe featuring two typical Piedmont ingredients: sausage and rice. The latter is widespread in many regional recipes as Piedmont boasts one of the most important rice fields in Italy. The sausage included in the original recipe is that of Bra, a Piedmontese version based on beef.
Recommended wine pairing: Barbera del Monferrato Superiore Rataraura, Rocco di Carpeneto
Barbera is one of the most widespread and appreciated indigenous grape varieties by the Piedmontese. We distinguish Barbera d’Asti, Barbera d’Alba and Barbera del Monferrato as these territories modify the character of the grape. So while still being Barbera, they are 3 different wines by virtue of their territorial diversity.
- 300g/11oz Carnaroli rice
- 150g/5oz Bra sausage
- 30g/1oz grated Parmesan cheese
- 20g/1oz butter
- 1 liter/4 cups meat broth or stock
- Glass of rum
- 1 very small onion
- 1 carrot
- 1 stalk of celery
- Olive oil
- In a pan heat a few tablespoons of olive oil and sauté the finely chopped vegetables over a low heat.
- Remove the skin from the sausage and chop the sausage meat into small pieces; add it to the pan with the vegetables and turn up the heat to medium to brown the meat.
- Add the rum to the pan and let it evaporate for a moment.
- Add the rice, toast it for a few minutes then sprinkle with half of the hot broth.
- Cook for about 15 minutes, adding the remaining hot broth a little at a time and stirring often.
- When the rice is cooked, remove the pan from the heat before stirring in a knob of butter and the grated Parmesan. Taste and add salt and pepper as needed, serve immediately.
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