I introduced Mamma to the idea of cooking risotto directly in passata when she was living alone after my father had passed. She was open to new tricks in the kitchen well into her 80s and loved the simplicity of it. You can leave out the sausages in this dish to turn it into a simple vegetarian tomato risotto.
I introduced Mamma to the idea of cooking risotto directly in passata when she was living alone after my father had passed. She was open to new tricks in the kitchen well into her 80s and loved the simplicity of it. You can leave out the sausages in this dish to turn it into a simple vegetarian tomato risotto.
440 grams tomato passata (pureed tomatoes) or crushed tomatoes
2 tablespoons extra virgin olive oil (plus extra for pan-frying)
½ small brown or white onion
2 good-quality pork and fennel sausages
160 grams carnaroli, vialone nano or arborio rice
60 millilitres dry white wine
4 - 6 pieces of Parmesan rind (optional)
50 grams butter
50 grams grated Parmesan (plus extra to serve)
15½ ounces tomato passata (pureed tomatoes) or crushed tomatoes
2 tablespoons extra virgin olive oil (plus extra for pan-frying)
½ small brown or white onion
2 good-quality pork and fennel sausages
5½ ounces carnaroli, vialone nano or arborio rice
¼ cup dry white wine
4 - 6 pieces of Parmesan rind (optional)
1¾ ounces butter
½ cup grated Parmesan (plus extra to serve)
Method
Risotto with Sausage and Tomatoes is a guest recipe by Paola Bacchia so we are not able to answer questions regarding this recipe
Pour the passata into a saucepan and stir in 250ml (1 cup) of water. Allow to slowly come to the boil. You will be using this as the stock for your risotto.
Warm the olive oil in a large saucepan. Add the onion and saute over medium–low heat for 12 minutes, stirring occasionally, until softened and translucent. Don’t let it turn brown.
While the onion is cooking, pan-fry the sausages. Cut them into chunks and place in a small frying pan with a splash of olive oil. Cook over medium heat, turning occasionally so the sausage pieces cook evenly. Fry for about 8 minutes in total; it doesn’t matter if they aren’t completely cooked through as they’ll continue to cook in the risotto.
Back to the risotto. Once the onion has been sauteed, add the rice and toast for a few minutes, until it takes on a slightly golden hue. Increase the heat and add the wine, stirring with a wooden spoon so the rice doesn’t stick or burn. Once that has evaporated, add a ladleful of the hot passata stock and reduce the heat to medium–low.
Toss in the parmesan rinds, if using. Allow to slowly bubble away, stirring every minute or so, so that the rice doesn’t stick to the base and cooks evenly, adding more passata stock as the previous lot is absorbed.
Once the sausages are done, toss them into the risotto too.
The rice will take about 14–18 minutes in total to cook, depending on the type you use (arborio takes less time). Texture is the best indicator for determining when it is ready, so make sure you taste it — the rice should feel slightly firm when you bite into it, and be not quite cooked.
Season with salt to taste and add a good grinding of black pepper.
Remove from the heat; the rice will continue to cook. Add the butter, stir well and cover. After a minute, add the parmesan, stir well and cover.
Serve after a couple of minutes, with extra parmesan.
Pour the passata into a saucepan and stir in 250ml (1 cup) of water. Allow to slowly come to the boil. You will be using this as the stock for your risotto.
Warm the olive oil in a large saucepan. Add the onion and saute over medium–low heat for 12 minutes, stirring occasionally, until softened and translucent. Don’t let it turn brown.
While the onion is cooking, pan-fry the sausages. Cut them into chunks and place in a small frying pan with a splash of olive oil. Cook over medium heat, turning occasionally so the sausage pieces cook evenly. Fry for about 8 minutes in total; it doesn’t matter if they aren’t completely cooked through as they’ll continue to cook in the risotto.
Back to the risotto. Once the onion has been sauteed, add the rice and toast for a few minutes, until it takes on a slightly golden hue. Increase the heat and add the wine, stirring with a wooden spoon so the rice doesn’t stick or burn. Once that has evaporated, add a ladleful of the hot passata stock and reduce the heat to medium–low.
Toss in the parmesan rinds, if using. Allow to slowly bubble away, stirring every minute or so, so that the rice doesn’t stick to the base and cooks evenly, adding more passata stock as the previous lot is absorbed.
Once the sausages are done, toss them into the risotto too.
The rice will take about 14–18 minutes in total to cook, depending on the type you use (arborio takes less time). Texture is the best indicator for determining when it is ready, so make sure you taste it — the rice should feel slightly firm when you bite into it, and be not quite cooked.
Season with salt to taste and add a good grinding of black pepper.
Remove from the heat; the rice will continue to cook. Add the butter, stir well and cover. After a minute, add the parmesan, stir well and cover.
Serve after a couple of minutes, with extra parmesan.
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