Risotto with Goan Pork Sausage

I have to admit that I’m not a big fan of rice. It’s not that I don’t like it but if I have a choice I usually pick something else, instead of rice. The only exception is risotto. Here’s a recipe for risotto with Goan sausage, spiced up by Genoa. It’s an Italian spice blend from an online shop, SPRIG. Except from spices and herbs, it also includes cheese powder which makes it perfect a perfect addition for this dish.

Preparation time: 45 minutes

Serves: 2


1 onion

Goan sausage*

150 g risotto rice

100 ml dry white wine

1 tablespoon olive oil

2 tablespoons grated Parmesan cheese

1 teaspoon Genoa: Italian Spice Blend

300 ml vegetable broth

1 teaspoon thyme leaves

Bring the broth to a simmer in a saucepan. Put the olive oil in a separate large pan, add the onion and fry for 2 minutes. Add sausage, lower the heat and cook very gently for about 5 minutes.  If you chose goan sausage or any other fat one, remove the excess of oil (there should be only a tablespoon or two left in the pan).

Add the rice and turn up the heat. Don’t let the rice catch on the bottom of the pan, so keep it moving. Quickly pour in the wine. Keep stirring all the time until it has evaporated. Add the stock to the rice a ladle at a time, stirring and waiting until it has been fully absorbed before adding the next.

Tip from Jamie Oliver: Turn the heat down to low so the rice doesn’t cook too quickly, otherwise the outside of each grain will be stodgy and the inside hard and nutty (you don’t want to cook it too slowly either, or it will turn into rice pudding!) and continue to add ladlefuls of stock until it has all be absorbed.

Continue adding stock for around 15 minutes, until rice is cooked. It should hold its shape but be soft, creamy and oozy. Turn off the heat.

 Stir in Genoa spice blend and Parmesan. Add salt and pepper if needed (depends how strong the sausage was seasoned). Put a lid on the pan and leave the risotto to rest for a minute.

Sprinkle with Parmesan and chopped parsley. Enjoy!

*You can replace Goan sausage with some other smoked one; preferably made of pork as it has the most intense taste.


To get to know more about amazing SPRIG spices or to buy this amazing spice blend, check out SPRIG’s website or their Facebook fanpage.


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