Maintenant en lecture: Tomato Risotto with Italian Sausages
Risotto à la Tomate avec des Saucisses Italiennes

Tomato Risotto with Italian Sausages

In the rich Italian culinary palette, risotto stands out as an essential comfort dish. Its creamy, rich and satisfying taste has won over gourmets the world over. Today, we revisit this classic recipe with touches of diced tomatoes and Italian sausages for an even tastier and more appetizing dish.

Ingredients :

- 2 tablespoons of olive oil
- 1 French shallot, finely chopped
- 250 g arborio rice
- 1/2 can of diced tomatoes (about 200 g)
- 200 g cocktail tomatoes, cut into quarters
- 500ml hot chicken stock
- 2 Italian sausages, sliced
- 50 g of grated parmesan
- Salt and pepper to taste

Instructions :

1. Preheat your oven to 180°C (350°F).

2. In an ovenproof skillet, heat the olive oil over medium heat. Add the French shallot and sauté until lightly browned.

3. Add the sliced ​​Italian sausages to the pan and cook until golden brown. Remove the sausages from the pan and set them aside.

4. Add the arborio rice to the pan and stir for about 2 minutes, until it becomes translucent.

5. Add half the can of diced tomatoes (with their juice) to the pan and mix well with the rice.

6. Add the hot chicken broth to the skillet and mix well. Make sure the liquid covers the rice well.

7. Cover the skillet with a lid or foil and place in the preheated oven. Cook for about 25 to 30 minutes, or until the liquid is absorbed and the rice is tender.

8. Remove the skillet from the oven and add the cocktail tomatoes, cooked Italian sausages and grated parmesan. Mix well until the cheese melts and all the ingredients are well incorporated.

9. Taste the risotto and adjust the seasoning with salt and pepper to taste.

10. Return skillet to oven for a few minutes, just long enough to warm tomatoes and mixture.

11. Remove from the oven and let the risotto rest for a few minutes before serving.

This tomato risotto with Italian sausage is an explosion of flavor in every bite. It's perfect for special occasions or just a quick and easy weeknight dinner. To make this dish even more nutritious, you can add seasonal vegetables. And why not accompany it with a glass of dry white wine to complete this Italian culinary experience?

The little extra: the history of risotto

Risotto has its origins in the Lombardy region of Italy, where rice is grown in abundance. Over time, it has become a staple in Italian cuisine and has gained popularity around the world. Today, the variations of risotto are endless, making this dish a staple and versatile item in the kitchens of many chefs.

Tomato risotto with Italian sausages is a tasty take on this classic. Whether you've been a long-time risotto lover or trying this recipe for the first time, this dish is sure to tantalize your taste buds and warm your heart.

Try this recipe for tomato risotto with Italian sausages for your next meal and share your thoughts with us! Good tasting !

FAQ (Frequently Asked Questions)

What is the secret of a good risotto?

The secret lies in the choice of rice, usually arborio rice, and the gradual addition of hot broth to achieve a creamy texture.

Can this risotto be prepared in advance?

Yes, but it is best served immediately after cooking to enjoy its creamy texture.

Which Italian sausage is best for this recipe?

You can use any hot or mild Italian sausage, depending on your preference.

Can other vegetables be added to this risotto recipe?

Yes, you can add seasonal vegetables to increase the nutritional value of the dish.

What wine goes well with this risotto?

An Italian dry white wine like a Pinot Grigio or a Verdicchio goes well with this risotto.

Back to blog


J’ai adoré cette recette, saucisse italienne mi-fort, un délice. Merci pr la suggestion des vins, ça permet de briser la routine de tjrs le même achat.


Excellente recette,moi je l’ai fait avec du riz à paella(bomba) à refaire,merci pour la référence!

Denis Fontaine

Excellente recette,moi je l’ai fait avec du riz à paella(bomba) à refaire,merci pour la référence!

Denis Fontaine

Merci, belle recette que je ferai cette semaine. Je vous reviens avec mon appréciation.


Leave a comment

Please note, comments need to be approved before they are published.