Risotto with sausages from Essentials of Classic Italian Cooking (page 257) by Marcella Hazan

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Notes about this recipe

  • stef on October 07, 2016

    This recipe is very good. I added italian oregano for a bit of color

  • Delys77 on November 06, 2013

    Pg. 257 Different from my usual Jamie Oliver risotto which calls for quite a bit of butter, celery, more win, and way more cheese. That said, this risotto is enriched with sausage so it is still quite rich, plus the seasoning of the sausage makes up for the lighter hand on everything else. Overall a very good little risotto that took about 6 cups of stock and around 25 minutes. A bit faster than my usual risotto but it was cooked at a higher average heat. Lastly, I didn't crumble the sausage, instead I sliced it as directed but the final effect was very similar to if it has been crumbled.

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