Risotto with Sausage Burgers

chef.tim.lee's picture

Nov. 29, 2011


For risotto
Raw rice 1/2 Cup (8 tbs)
Butter 1 Tablespoon
Chicken broth/Water and a chicken soup cube 2 Cup (32 tbs)
Cheese 1/4 Cup (4 tbs) , grated
Cayenne pepper 1 Pinch
Paprika 1 Pinch
Saffron 1 Pinch
Salt 1 Teaspoon
Garlic 1 Clove (5 gm) , crushed
For sausage burgers
Steak 1 Pound , finely minced (500 Grams)
Italian sausage 4 Pound , finely chopped / minced (125 Grams)
Egg 1 , slightly beaten
Soft white breadcrumbs 1 Cup (16 tbs)
Milk 1/2 Cup (8 tbs)
Onion 1 Small , chopped
Oil 1 Tablespoon



1) Risotto : In a pan, saute the raw rice in butter until straw coloured.

2) Pour in the heated, then add the cheese, cayenne, paprika, saffron, salt and the garlic, if used.

3) In the top of a double saucepan, steam the rice for about 30 minutes, stirring occasionally until the rice is tender but not mushy.

4) Sausageburgers : In a large bowl, combine the steak, sausage and egg together.

5) In a bowl, soak the breadcrumbs in the milk.

6) Then squeeze out and combine with the sausage mixture.

7) In a skillet, saute the garlic and onion in butter adding the salt.

8) Add the garlic to the sausage mixture, mix thoroughly.

9) Shape the sausage mixture into tiny balls.

10) In the skillet, brown the sausageburgers quickly in heated oil, cover and cook for about 5 minutes.


11) Spoon the Sausageburgers over the Risotto and serve hot.

Recipe Summary

Difficulty Level: Medium
Cook Time: 55 Minutes
Ready In: 55 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 1986Calories from Fat 1435

 % Daily Value*

Total Fat 158 g243.1%

Saturated Fat 58 g290%

Trans Fat 0 g


Sodium 3874 mg161.42%

Total Carbohydrates 36 g12%

Dietary Fiber %

Sugars 10 g

Protein 103 g206%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet