Risotto alla Salsiccia | Creamy Autumn Classic with Rosemary

Slit the skin of the salsiccia, remove the sausage meat, and break it into bite-sized pieces with your hands. Peel and finely chop the shallots and garlic. Strip the rosemary needles from the sprigs and finely chop them. Heat the vegetable broth in a small pot and let it simmer gently.

Heat 1 tbsp of olive oil in a wide pot or Dutch oven. Add the salsiccia meat and fry over medium-high heat for 4–5 minutes until golden brown and crispy all over. Remove from the pot and set aside on a plate.

Add the remaining olive oil to the same pot. Sauté the finely chopped shallots and garlic over medium heat for about 2–3 minutes until translucent. Add the risotto rice and toast for 1–2 minutes, stirring constantly, until the grains are translucent and glossy.