Butifarra Sausage Risotto

Name: Butifarra Sausage Risotto
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Spain
Ingredients: 300 g of Arborio rice (or Carnaroli); 250 g of butifarra sausage; 1 yellow onion; 2 mackerel; 80 g of parmesan (grated); 1 L of chicken broth (or vegetable); 10 cl of white wine (dry); 2 tbsp of olive oil; salt; pepper; 1 pinch of parsley (fresh)

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This creamy risotto is rich and meaty thanks to the spiced pork sausage. 🍚 White wine and Parmesan bring it all together.

Total time: 40 min
Prep: 15 min
Cook: 25 min
Difficulty: Easy
Per person: €2.25

By the CookinBreak team

Goes well with

🎅 Christmas: all recipes

As a starter

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For dessert

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To drink

Christmas Cranberry & Spice Punch

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Nutrition facts

per serving · estimate

560kcal

Protein24 g17%
Carbs62 g45%
Fat23 g38%
Fiber2 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For an even creamier risotto, stir in a knob of butter off the heat just before serving 🧈✨. It makes the texture ultra silky without weighing the dish down! 😍🍚

Freezing : Can you freeze this recipe?

Not recommended

The texture of the rice breaks down badly, becoming gluey and lumpy after thawing.

Storage : How long does it keep?

The risotto loses its creamy "all'onda" texture and becomes gluey after reheating.

Making ahead : Can you make it the day before?

Yes

Prepping the ingredients (chopped onion, browned sausage) is possible. The risotto must be cooked right before serving.

Reheating : How do you reheat it?

Microwave not recommended. If absolutely necessary, gently reheat in a saucepan with a splash of broth, but the texture will be altered. Avoid overheating.

Variations

Use Arborio or Carnaroli rice.
Replace the chicken broth with vegetable broth.
Garnish with a little fresh parsley.

Mistakes to avoid

Pouring in all the broth at once: add it one ladle at a time, stirring until absorbed.
Skipping the toasting step: stir the rice in the oil for 1 minute until translucent.
Leaving the sausage in the risotto the whole time: set it aside and add it at the end.

Frequently asked questions

How do you make sausage risotto?

Brown the butifarra for 3-4 minutes and set aside, sweat the onion and garlic, toast the rice, deglaze with white wine, add the broth one ladle at a time for 18 to 20 minutes, then stir in the sausage and Parmesan.

Which rice should you use for risotto?

Use 300 g of Arborio or Carnaroli rice, added raw to the skillet and coated in oil for 1 minute until pearly, before the white wine goes in.

How do you get a creamy risotto?

Add the hot broth one ladle at a time, stirring until absorbed, for 18 to 20 minutes. The Parmesan, stirred in at the end, makes the risotto creamy.

What is butifarra?

Butifarra is a spiced pork sausage from Spain. Cut into small pieces and browned in olive oil, it gives the risotto its meaty richness.