10 recipes for a simple but delicious meal

Andri Maffioletti

How about preparing an Italian meal with that Brazilian touch? Then invest in a calabresa risotto! Easy and very tasty, it is a great option to serve both at lunch and dinner. Check out the list below, choose your favorite recipe and run to the kitchen!

1. Simple sausage risotto

Ingredients

• 2 tablespoons butter
• Olive oil to taste
• 1/2 onion
• 3 cups arborio rice
• 1 cup red wine
• 1 calabrian sausage
• 1 l water
• 1 tablet of vegetable stock
• 1 cup grated parmesan cheese

Directions

1. In a pan, add half the butter, the olive oil, the onion and let it brown a little;
2. Add the rice and let it fry a little;
3. Then add the wine and mix everything very well;
4. Add the calabresa and let it fry lightly;
5. Gradually add the hot water with the dissolved vegetable stock, stirring constantly;
6. As soon as the rice is al dente, lower the fire and add the rest of the butter, the Parmesan and mix well;
7. When everything is all incorporated, remove from heat and it’s ready to serve!

2. Sausage and tomato risotto

Ingredients

• 1 calabresa sausage
• 3 cloves garlic
• 1 onion
• 1 cup arborio rice
• 1 l water
• 1 tablet of vegetable stock
• 1 can peeled tomatoes
• Grated parmesan cheese to taste

Directions

1. In a pan, place the chopped calabresa sausage and fry until golden brown. Set aside;
2. In the same pan, fry the garlic with the onion, then add the rice;
3. Gradually add the water with the dissolved vegetable stock, until the rice is al dente;
4. Remember to stir while cooking;
5. Once it is at the point, add the peeled tomatoes, calabresa, the cheese and mix everything very well;
6. Now you can serve!

3. Sausage risotto with cream

Ingredients

• 4 tablespoons butter
• 1 onion
• 4 cloves garlic
• 1 calabrian sausage
• 1 carton heavy cream
• 4 tablespoons grated parmesan cheese
• Salt to taste
• 800 g white rice

Method of preparation

1. In a pan, sauté the butter, onion, garlic, and chopped sausage until golden brown;
2. Add the cream, Parmesan cheese, adjust salt, and cook for a few minutes;
3. Add the cooked rice and cook a little longer;
4. It’s ready!

4. Risotto of flambé sausage

Ingredients

• 1 clove of garlic
• 1 chili pepper
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• 50 ml olive oil
• 100 g calabresa sausage
• 120 ml cachaça
• 20 g onion
• 1/2 cup arborio rice
• 200 ml white wine
• 500 ml vegetable stock
• 40 g butter
• 40 g grated parmesan cheese

Directions

1. In a pestle, put the garlic, chilies, salt and grind everything very well;
2. Transfer to a pan with olive oil, the chopped calabresa and brown;
3. Then pour in half the cachaça and flambe very carefully;
4. Repeat the process and as soon as the alcohol has evaporated set the calabresa aside;
5. In the same pan, put a little olive oil, the onion and let it brown;
6. Add the rice and cook until lightly toasted;
7. Add the wine and once it is almost dry, start adding the hot vegetable stock;
8. Keep adding and stirring gradually for twenty minutes;
9. When it is in dente, add the calabresa and stir well;
10. Add the butter and mix until well incorporated;
11. Finish with the cheese!

5. Sausage risotto in the pressure cooker

Ingredients

• Olive oil to taste
• 1 onion
• 400 g calabresa sausage
• 1 stalk of celery
• 1 leek stalk
• 1 grated carrot
• 2 cups arborio rice
• 1/2 cup white wine
• Salt to taste
• Black pepper to taste
• 4 cups water
• 1/2 cup grated parmesan cheese
• 1 tablespoon butter
• Basil to taste

Directions

1. In a pressure cooker, add the olive oil and onion and sauté;
2. Add the chopped calabresa, celery, leeks, carrots and saute for a few minutes;
3. Add the rice, pour in the wine and let it dry;
4. Then season with salt and pepper and add the water;
5. Cover and cook for three minutes after pressure has built up;
6. Turn off the heat, wait for the pressure to come off and add the Parmesan, butter, basil leaves and a drizzle of olive oil;
7. Mix everything very well and serve immediately!

6. Sausage risotto with hearts of palm

Ingredients

• 2 tablespoons of olive oil
• 1/2 onion
• 1/2 cup calabresa sausage
• 1/2 cup heart of palm heart
• 1 cup Arborio rice
• 100 ml cachaça
• Salt to taste
• Black pepper to taste
• 700 ml chicken stock
• Chorizo greens to taste
• Fresh peas to taste
• 1 tablespoon butter
• 1/2 cup grated parmesan cheese
• 1 tablespoon ricotta cheese

Directions

1. In a pan, add the olive oil and onion and sauté;
2. Add the chopped sausage and fry until golden brown;
3. Add the palm hearts, cook for a few minutes and add the rice;
4. Pour in the cachaça and cook until dry;
5. Season with salt and pepper and start adding the chicken stock little by little;
6. Stir without constantly and as soon as it is al dente add the parsley and peas;
7. Add the butter and mix everything very well;
8. Finish with the cheese and ricotta cheese.

7. Sausage risotto with leeks

Ingredients

• Olive oil to taste
• 250 g calabresa sausage
• 30 g butter
• 100 g leek
• 200 g arborio rice
• 50 ml dry white wine
• 1 l chicken stock
• 100 g grated parmesan cheese

Directions

1. In a pan, add the olive oil, the chopped sausage and sauté;
2. Add half the butter, the leek and let it fry lightly;
3. Add the rice, mix and pour in the wine;
4. As soon as it evaporates, start adding the chicken stock little by little, stirring constantly;
5. Cook until al dente and finish with the remaining butter and Parmesan cheese!

8. Sausage risotto with red wine

Ingredients

• 2 tablespoons butter
• Olive oil to taste
• 1/2 onion
• 3 cups arborio rice
• 1 calabrian sausage
• 1 glass of red wine
• Vegetable broth
• 1 cup grated parmesan cheese

Directions

1. In a pan, add half the butter, the olive oil, the onion and sauté;
2. Add the rice and saute for a few more minutes;
3. Add the wine and, as soon as it evaporates, add the sliced sausage;
4. Gradually add the vegetable stock, stirring well;
5. As soon as it’s al dente, add the rest of the butter, the cheese and you can serve!

9. Calabrian risotto with parmesan and mozzarella

Ingredients

• 4 tablespoons of butter
• 1 onion
• 2 calabrian sausages
• 2 cups Arborio rice
• 1/2 cup white wine
• 5 cups water
• 2 bouillon cubes
• 1/2 cup grated mozzarella cheese
• 1 cup grated parmesan cheese

Directions

1. In a pan, add half the butter, the onion, the sliced calabresa and brown lightly. Set aside;
2. In the same pan, add the remaining butter, the rice and stir well;
3. Pour in the wine and as soon as it dries out, start putting in the hot water with the broth;
4. Stir constantly and when it reaches the point al dente, add the calabresa and the cheeses;
5. Mix all very well and turn off the fire;
6. Now it’s ready to taste!

10. Sausage risotto with creamy bacon

Ingredients

• 2 cups bacon
• 3 tablespoons butter
• 2 onions
• 2 cups smoked calabrian sausage
• 3 cups Arborio rice
• 150 ml dry white wine
• 2 bacon stock cubes
• 10 cups water
• 1 box heavy cream
• 100 g grated parmesan cheese
• Parsley to taste

Directions

1. In a frying pan, place the chopped bacon and fry. Set aside;
2. In a pan, put the butter, the bacon fat, the onion and let it brown;
3. In the same pan that the bacon was fried, put the diced calabresa and brown well. Set aside;
4. In the pan that the onion is in, put the rice, mix well and add the bacon and the calabresa;
5. Pour in the wine and as soon as it dries out, start adding water with the bacon stock;
6. Cook until al dente, then add the cream and Parmesan cheese;
7. When serving, add the parsley on top!

It’s a tastier option than the other, isn’t it? Now, if you’re more traditional, then these leek risotto recipes are for you!