Sausage, onion and tarragon risotto

I don’t know what Jamie Oliver means by cotechino sausage, we buy our deli sausages from S&R most of the time and a vacuum-sealed spicy sausage that I bought a couple of weeks ago was what Speedy used for this risotto. And I must say he has outdone himself again. Perhaps, there something about a man understanding a male chef better than a female one. For some reason, Speedy likes Jamie Oliver’s risotto recipes and he reproduces them very well. Sausage, onion and tarragon risotto

The broth used for this risotto dish was made by simmering beef kneecaps for hours and hours. If you’re familiar with kneecaps, you’d know they are rather fatty. If you want to remove the excess fat, cool the broth then chill in the fridge. The fat will float on top and form a layer. Scrape it off and you have a leaner and healthier broth. I must warm you, however, that if the kneecaps came with lots of bone marrow, the marrow would have fallen and mixed into the broth. So, if you scrape off all the fat, you’ll be throwing away all the goodness from the marrow too.


  • 1 to 2 sweet white onions
    1 spicy sausage (about 100 to 125 g.)
    1/2 to 3/4 c. of rice (we use Japanese rice) to make a basic risotto (click here for the basic risotto recipe)
  • 1 tbsp. of finely chopped tarragon

    For garnish:

    shaved parmesan cheese
    butter or olive oil
    whole tarragon leaves


  1. Preheat the oven to 425F.

    Bake the sausage and onions for about 30 minutes or until the sausage looks crisp and the onions are soft. Cool a bit. Discard the sausage skin and crumble the meat. Peel the onions. Cut one into quarters (or eighths, if it is rather large). Finely chop the other onion.

    Make the risotto. About five minutes before the risotto is done, stir in the crumbled sausage and chopped onion. Continue cooking until the rice is done. Stir in some grated parmesan cheese and the chopped tarragon (see note below).

    To serve, ladle the risotto into plates or bowls. Garnish with the quartered onion, shaved Parmesan cheese and whole tarragon leaves. Drizzle with extra virgin olive oil.

Quick Notes

Parsley is used in the basic risotto recipe. Substitute tarragon for this dish.

Cooking time (duration): 50 minutes

Number of servings (yield): 2 to 3

Meal type: lunch


  1. Beth says

    Just want to share this tip I use when I’m in a hurry to remove the excess fat in broth……first I make sure that the broth is properly reduce to almost a concentrate then then I put several ice cubes and instantly the fat congeals and adheres to the ice and then I fish out the cubes in a few seconds so as not to dilute the broth.

    • Connie says

      Oh I’ve tried that and it works well! Better than dabbing the surface of the liquid with kitchen paper. :)

  2. S says

    Hi Ms. Connie! I’m a fan of your website, and your cooking as well. I would just like to ask if I can do the same procedure for risotto even if I use barley instead of japanese rice? Also, should I cook it first just like rice (in a rice cooker) before sauteeing? Thank you very much. :)