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Ajaccio saucisson risotto

Risotto à la rosette


  • 100 g organic Ajaccio saucisson
  • 200 g  short-grain risotto rice 
  • 2 level teaspoons of mild chilli powder
  • 1  onion 
  • 70 g tomato puree
  • 40 cl red wine
  • 1 stock cube
  • 50 g grated parmesan


Step 1

Start by removing the skin from the sausage and chopping the meat into little pieces.

Step 2

Place the sausage pieces in a hot pan and simmer over a low heat for 5 mins, stirring from time to time. The sausage will then release its fat, so there is no need to use any more in this recipe.

Step 3

Add the peeled and chopped onion to the pan and sauté them both for a few minutes. Then pour in half the red wine and stir gently over a medium heat for 5 mins.

Step 4

Meanwhile, heat approx. 500 ml of water in a second pan and keep warm.

Step 5

Pour the rice into the first pan and fry until slightly transparent, stirring from time to time. Then gradually add the rest of the wine, allowing it time to evaporate each time.

Step 6

Then mix in the tomato puree, the crumbled stock cube and the mild chilli powder.

Step 7

Keep adding hot water using a ladle, stirring the mixture each time. Repeat this step until the rice is cooked.

Step 8

Remove from the heat, rest for 5 to 10 mins, then serve on plates with parmesan shavings.

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