• Capital Ham Sausage
  • Arborio Rice
  • Zucchini
  • Green Onion
  • Leek
  • Leftover Fried Mushrooms (Cremini or Wild)
  • Garlic
  • Fresh Parsley
  • Black Pepper
  • Sea Salt
  • Olive Oil
  • Butter
  • White Wine
  • Beef and/or Chicken Broth
  • Saffron
  • Grated Cheese (Parmigiano-Reggiano, Pecorino Romano, Grana Padano)
  • Rosemary (optional garnish)
  • Sage (optional garnish)
  1. Finely chop the Zucchini, Green Onion, Leek, Parsley, Garlic, and some Fried Mushrooms. (If you need to fry mushrooms for this recipe, saute them over medium-low heat in a pan with olive oil). Add all veggies to a pot with olive oil, and cook over medium-low heat until fragrant and soft. Season with salt & pepper.
  2. Add your desired amount of Arborio Rice to the pot and stir. Optionally add a splash of white wine and butter for extra flavor.
  3. Add a ladle of broth to the rice and veggie mix every so often in order to keep the Risotto cooking at a slow and steady pace. Stir constantly, and repeat this process until the rice is cooked to your liking. This can take upwards of 20-25 minutes, so don’t worry if it seems slow.
  4. When the rice is about halfway cooked, stir in some finely chopped Capital Ham Sausage. The rice will absorb more of the smoky pork flavor of the sausage the earlier in the cooking process you decide to add it to the pot.
  5. When the rice is finished cooking, stir in your desired amount of Saffron. Mariano used 0.375 g (3 packs) of Saffron to about 300 g of rice (weight before cooking).
  6. Stir together until the color of the Risotto is a vibrant yellow. Transfer to a serving dish and top with Rosemary and Sage as a garnish (optional), Larger spears of Capital Ham Sausage, and a good sprinkling of Grated Cheese.

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