Risotto with sausage and zucchini cream screams Italian deliciousness in texture, taste and aroma.
You are surely familiar with a multitude of rice recipes. And you probably think that nothing can surprise you any more about this highly popular ingredient. And rightfully so, because rice is so in demand that we mistakenly believe that we tried it in many versions such as Saffron risotto, Creamy Seafood Risotto, Mushroom Risotto or the Vegan Pesto Risotto.
But, what about discovering this ingredient from an absolutely new perspective? How does the combination of rice and sausage and zucchini cream sound to you? That’s right, I’m referring to a risotto recipe imbued with the spirit of Italian cuisine. And we have to admit that the Italians’ talent to prepare an authentic risotto has no degree of comparison.
Risotto recipe for any occasion
I stole some secrets from our Italian friends and I’m ready to share them with you. The beautiful part of things is that this recipe is just as suitable for lunch as it is for dinner. And if you decide to prepare it for family dinner, don’t forget about the bottle of white wine. A glass of good wine will only highlight the subtlety of its creamy taste with slightly tangy sausage accents.
Are you ready to discover a new taste of risotto with sausage with zucchini cream? I bet you do, and believe me you will be pleasantly surprised with the result. The recipe is quite simple. But you need certain secrets that will turn it into a culinary masterpiece. With this introductory note full of curiosity, let’s start with the list of ingredients you will need.
For the record, you will not spend much on this recipe. But be sure that everyone who tastes this risotto will admire your culinary skills. You are about to prepare a creamy and extremely appetizing lunch or dinner. Even the most capricious gourmand will appreciate it and notice the finesse of its taste. Without any further ado, let’s delve into detail because I feel that you are already extremely eager.
The ingredients you will need:
- Rice, my advice is to use arborio rice as it he most suitable for risottos
- fresh zucchini
- yellow onion;
- extra virgin olive oil;
- white wine for the dish, and a glass to enjoy during the preparation process;
- vegetable broth depending on your taste;
- meat broth (optional)
- parmesan and gruyere
How to prepare the zucchini cream
I recommend starting with the preparation of the zucchini sauce for the risotto. This will allow you to optimize the preparation time of the dish. As you usually do, start by washing the zucchini thoroughly. After drying it, cut the zucchini into the smallest possible cubes. This will allow it to soften as well as possible and leave enough juice to give the risotto a specific flavor.
Move on to the onion and chop ¼ of it. In the meantime, heat the saucepan on moderate heat and pour some olive oil and saute the finely chopped onion. Wait a bit until the onion starts to turn golden. You can sip a glass of white wine to enjoy the process.
cooking the zucchini cream…
I personally adore the golden onion color. This is because now it begins to release a delicate aroma without which the dish would not have the same flavor.
Now is the time to add the chopped zucchini to the saucepan and slightly increase the heat intensity. The idea is that the zucchini must be sauteed for a couple of minutes along with the onion while you mix them.
Next, pour the vegetable broth over the saucepan and let it cook on medium-low heat. All you have to do is wait a bit until the texture of the vegetables becomes tender. In the meantime, you have every right to enjoy a sip of cold wine.
Once the texture becomes soft and succulent, let them cool slightly. With the help of a blender, turn this mixture into a homogeneous and creamy mass, adding salt and pepper to your liking. Voila – the velvety sauce is ready and now you can start preparing the risotto.
How to prepare the risotto
To prepare risotto you will need a saucepan with high sides. Put in the 3 tablespoons of extra virgin olive oil and add 1/4 of the chopped onion. Turn on the heat at moderate intensity and wait until the onion turns golden. Further on, add the rice to the saucepan, mix it with the cooked onion, and let it toast well for a while. You will understand that the rice is sufficiently cooked when it becomes slightly transparent.
Therefore, you can add the crumbled pork sausage while gently mixing all the ingredients. Sauteing the ingredients will allow them to absorb all the flavors and make the taste more intense.
Cooking steps for risotto with zucchini cream and sausages
You have to add a splash of white wine. Matter-of-fact, the role of wine in risotto is to slightly acidify the rice as well as to balance out its inherent richness. Thus, the different flavors of all the ingredients complement each other, giving off a more intense taste.
Once the wine evaporates, it’s time to add 3-4 cups of meat broth, gradually. Mix all the components accurately and leave them on medium-low heat for 11-13 minutes. In this context, I recommend avoiding boiling the rice too much. It must remain “al dente” while absorbing the meat broth to keep its structure and soak up from the sauce you are about to add. Thus, after 11-13 minutes, it’s time to add the cooled zucchini cream and mix it heartily with the risotto.
It’s time to add the cheeses and mix, allow everything to blend and become one.
The dish is ready to make you discover the taste of risotto from another perspective. You will be surprised by the refined texture of this dish. At the same time, you will experience a fabulous combination of creamy and spicy notes. I recommend serving the dish immediately after preparation so that you can feel its fine tasty accents while still hot. Also, don’t forget to decorate the plate with fresh basil leaves. This will make the dish not only extremely delicious but also aesthetically valuable. Serve the risotto next to a refreshing salad such as arugula and tomato salad. Enjoy!
Risotto with sausage and zucchini cream
- 1 cup rice arborio
- 2 small zucchini
- 3 medium sausages Italian sausage
- 1 medium onion yellow
- 5-6 tbsp olive oil
- 1/2 cup wine white dry wine
- 3 cups vegetable broth
- 1/2 cup grated Parmesan
- 4 oz Gruyere cheese or other semi-soft cheese
- 1 pinch black ground pepper
- Wash the zucchini thoroughly and cut the zucchini into fine cubes
- Peel and finely chop 1/4 of the onion
- Heat the saucepan on moderate heat and pour some olive oil to saute the finely chopped onion until golden
- Add the chopped zucchini to the saucepan and slightly increase the heat intensity. Stir often
- Pour 1 cup of vegetable broth over the saucepan and let it cook on medium-low heat
- Turn off the stove and allow it to cool a bit
- Transfer the consistency to a blending bowl, and, with the help of a blender, turn this mixture into a homogeneous and creamy mass, adding salt and pepper to your liking
How to prepare the risotto
- Cook the remaining chopped onion in a large pan with the remaining olive oil
- When translucent, add the rice and use a spatula to always mix to avid burning the rice
- Cook on medium-high heat
- Add the crumbled pork sausage while gently mixing all the ingredients
- Add a splash of white wine and mix until the alcohol evaporates
- Gradually pour 3-4 cups of meat broth and stir. Cook on medium-low heat for 11-13 minutes
- Add the zucchini cream and mix it heartily with the risotto
- Finally, add the cheeses and mix, allow everything to blend
- Serve with pleasure