Main dishes
Tipsy Risotto
Preparation
10 min
Cooking time
25 min
Portions
4-6
Ingredients
Preparation
- In a large non-stick pan, heat 2 tbsp of the butter and the olive oil over medium-high heat. Add the onion and pancetta and cook for a few minutes.
- Once the onion is translucent, crumble the sausage into the pan, breaking the meat up with a spoon. Continue cooking for about 5 minutes.
- Add the rice and toast for 1 to 2 minutes.
- Pour in the wine and cook until fully reduced (the rice should be a nice red colour).
- Once the wine is reduced, lower the heat to medium and pour in the stock, one ladle at a time (wait for the stock to be fully absorbed by the rice before adding another ladle). Cook stirring frequently until the rice is al dente, about 20 minutes.
- Once the rice is cooked, remove the pan from the heat. Incorporate the Parmesan and 2 tbsp of butter. Season with salt and mix thoroughly.
- Serve the risotto immediately with a drizzle of olive oil and some freshly ground pepper. Buon appetito!