Risotto di Zucca e Salsiccia
Each month, Sud Forno Executive Chef Giovanna Alonzi and Terroni Queen Wine Director Graeme Moore create thoughtful pairings that bring out the best in wine and food. From familiar Terroni classics to creative seasonal offerings, each recipe is guided by Italian tradition, made for you to recreate and enjoy from home.
Enjoy this month's perfect pairing for Zerbina Poggio Vicchio Sangiovese Superiore DOC featured in the 6-bottle mixed and 4-bottle red case for October 2025.
Risotto di Zucca e Salsiccia
Pumpkin and Sausage Risotto
Serves 4
Ingredients
- 320 g rice
- 300 g squash, peeled and cut into 1 cm cubes
- 200 g Italian sausage
- 1 shallot, divided
- 1 l chicken and veal or vegetable broth
- 100 ml dry white wine
- 40 g grated Parmigiano Reggiano
- 2 tbsp extra-virgin olive oil
- 15 g butter
- Salt
- Black pepper
Method
- Roast the squash. Preheat oven to 200°C. Toss the squash cubes with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 8–10 minutes, until golden and tender. Set aside.
- Cook the sausage. Heat 1 tbsp olive oil in a pan and sauté half the shallot until soft. Add the sausage, casing removed and crumbled, and cook until browned. Deglaze with a splash of white wine and cook until the liquid evaporates. Set aside.
- Bring the broth to a boil and then simmer Prep the broth in a saucepan.
- Toast the rice. In a large saucepan, heat 1 tbsp olive oil and sauté the remaining shallot until soft. Add the rice and toast for about 2 minutes, stirring. Deglaze with the remaining white wine.
- Cook the risotto. Stir in the roasted squash and sausage. Add the warm broth one ladleful at a time, stirring and letting the rice absorb the liquid before adding more, until al dente and creamy, about 18–20 minutes.
- Finish it off. Remove from heat and stir in the butter and Parmigiano Reggiano. Adjust seasoning with salt and black pepper.
- Divide among plates and serve immediately.
Pour yourself a glass of Poggio Vicchio, and buon appetito!
