Indulge in the simplicity and delight of this crowd-pleasing Oven Baked Tomato Risotto. A personal favourite that never fails to impress, this Risotto Salsiccia guarantees empty plates and satisfied smiles all around.Â
The rich flavours of this comforting risotto with Italian sausage, paired with creamy Arborio rice and savoury herbs, will take you all the way to the cobblestones streets of Umbria.
3 Easy steps for this Italian Sausage and Tomato Risotto:
- Preparation: Gather and prep all ingredients, and preheat your oven to 200°C/180-90°C fan forced.
- Frying: Pan-sear the sausages, sauté onions and garlic, add rice and celery, then combine with tomatoes, stock, and wine.
- Baking: Bake to perfection while you enjoy a lovely glass of red.
Ingredients for this Sausage Risotto:
- Olive oil
- Italian sausages
- Brown onion
- Garlic
- Arborio rice
- Celery
- Diced tomatoes
- Sundried tomatoes
- Chicken stock
- White wine (or more chicken stock)
- Water
- Basil
- Parmesan
How to Choose the Best Italian Sausage:
When selecting Italian sausage for your oven baked tomato, consider these tips to ensure the best flavour:
- Quality Matters: Opt for high-quality Italian sausage made with premium cuts of meat and authentic spices. Look for sausages with a vibrant colour and firm texture, avoiding any that appear overly processed or artificially coloured.
- Variety Selection: Choose between sweet or spicy Italian sausage based on your personal preference and the flavour profile you desire for your risotto. Experiment with different varieties to discover your favourite combination.
Best Fresh Herbs to Compliment this Risotto
We chose basil, but feel free to add any of these herbs to your Italian sausage risotto.
- Basil: Known as the king of herbs in Italian cuisine, basil adds a fragrant, peppery note that beautifully complements the savoury flavours of the sausage and tomato risotto.
- Parsley: Alternatively fresh parsley provides a bright, herbaceous flavour and adds a pop of green colour to the dish. Chop it finely and sprinkle it over the finished risotto for a burst of freshness.
- Thyme: With its earthy and slightly floral aroma, thyme adds depth to the flavour profile of the risotto. Use fresh thyme leaves to infuse the dish with subtle herbal notes.
Best Tips for This Recipe
This oven baked tomato risotto is already a shortcut to the perfect dish, but here are some additional tips to make it even easier:
- Prep Ahead: Prepare your ingredients in advance, including chopping vegetables, grating cheese, and pre-cooking the sausage. This will streamline the cooking process and ensure everything is ready to go when you start.
- Finishing Touches: Once the risotto is cooked to perfection, add any additional herbs, cheese or lemon zest. Allow the flavours to meld together for a few minutes before serving hot.
Oven Baked Tomato Risotto with Sausage
- Total Time: 1 hour
- Yield: 4 1x
Ingredients
Units
Scale
- 1 tablespoon Olive oil
- 6 Gourmet sausages
- 1 Brown onion, chopped
- 2 cloves of Garlic
- 2 cups Arborio rice
- 2 Celery stalks, cut into small cubes
- 1 can Diced tomatoes
- 1/4 cup Sundried tomatoes, chopped
- 2 cups Chicken stock
- 1/2 cup White wine (or additional chicken stock)
- 1 1/2 cups Water
- 2 tablespoons Basil, roughly chopped
- 80g Parmesan cheese, grated (to serve)
- Optional: lemon
Instructions
Preparation:Â
- Preheat your oven to 200°C/180-90°C fan forced.
- Gather and prep all ingredients.
Frying:
- Â In a flameproof casserole dish or ovenproof saucepan, heat olive oil over medium heat.
- Â Fry the sausages for about 10 minutes until browned and almost cooked. Remove from the pan, let them cool, then slice into bite-sized pieces.
-  In the same pan, add a bit more oil if needed, and sauté the chopped onion for 5 minutes until softened.
- Â Stir in the Arborio rice and cook for 1 to 2 minutes, stirring continuously. Add the garlic and celery and cook for an additional minute.
- Â Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom.
- Â Return the sliced sausages to the pan along with the diced tomatoes, sun-dried tomatoes, chicken stock, and water. Stir well to combine, then remove from heat.
Baking:
- Â Tightly cover the dish with the lid or foil and transfer it to the preheated oven. Bake for 30 to 35 minutes or until almost all liquid is absorbed and the rice is tender yet firm to the bite.
- Â Once cooked, stir in half of the grated Parmesan cheese.
Serve:
- Â To serve, sprinkle with chopped basil and the remaining Parmesan cheese.
- Â Optional: grate over some lemon zest for extra kick and drizzle with lemon juice.
- Prep Time: 10
- Cook Time: 50
- Category: Main
- Method: Frying and Baking
- Cuisine: Italian
Looking for the best Italian sausages in Melbourne? Look no further than Di Censo
Leave a Reply