Sausage Risotto

Sausage Risotto
  • PREP TIME
    15 mins
  • COOK TIME
    35 mins
  • TOTAL TIME
    50 mins
  • SERVING
    4 People
  • VIEWS
    12

Indulge in the creamy embrace of this Sausage Risotto, where perfectly cooked Arborio rice meets savory Italian sausage and a symphony of aromatic flavors. A comforting and elegant dish, ideal for a cozy weeknight dinner or a special occasion.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    50 g
  • Cholesterol
    67 mg
  • Fiber
    4 g
  • Protein
    14 g
  • Saturated Fat
    12 g
  • Sodium
    1901 mg
  • Sugar
    2 g
  • Fat
    24 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

In a sauté pan, melt 1 tablespoon of butter over medium heat. Add the Italian sausage, breaking it up with a spoon, and cook until browned (about 3 minutes).

02

Step

Add the diced shallots, 1 tablespoon of butter, and salt. Sauté until the shallots are softened and translucent (2-3 minutes). Remove from heat and set aside.

03

Step

In a heavy-bottomed saucepan, melt 1 tablespoon of butter over medium heat. Add the Arborio rice and stir constantly until the grains are lightly toasted and translucent around the edges (2-3 minutes).

04

Step

Pour in the Chardonnay wine and stir continuously until it is almost completely absorbed by the rice (2-3 minutes).

05

Step

Begin adding the warm chicken broth, 1/2 cup at a time. Stir constantly until the broth is almost completely absorbed before adding the next 1/2 cup. Repeat this process, stirring frequently, until the rice is creamy and al dente, with a slight bite to it (20-30 minutes).

06

Step

Remove the saucepan from the heat. Stir in the sausage mixture, Parmesan cheese, and the remaining 1 tablespoon of butter until well combined and the risotto is creamy.

07

Step

Taste and adjust seasoning with salt as needed. Garnish with fresh thyme leaves and serve immediately with extra Parmesan cheese on the side.

For an even richer flavor, consider browning the sausage in browned butter.
Ensure the chicken broth is warm to maintain a consistent cooking temperature and prevent the rice from becoming gummy.
Do not rinse the Arborio rice before cooking, as the starch is essential for achieving the creamy risotto texture.
Feel free to experiment with different types of sausage, such as spicy Italian or sweet fennel sausage, to customize the flavor profile.
If you don't have Chardonnay, a dry white wine like Pinot Grigio or Sauvignon Blanc can be used as a substitute.
Leftover risotto can be refrigerated for up to 2 days. Reheat gently with a splash of broth to restore its creamy consistency.

Joan Keebler

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.8/ 5 ( 4 Ratings)
Total Reviews: (3)
  • Lola Frami

    This Sausage Risotto is a game-changer! The instructions were so clear, and the result was restaurant-quality. My family devoured it!

  • Felix Morissette

    I made this recipe last night, and it was absolutely delicious! The risotto was perfectly creamy, and the sausage added a wonderful depth of flavor.

  • Gertrude Rolfson

    The tip about warming the chicken broth made a huge difference! My risotto turned out perfectly creamy and not at all gummy. Thank you for this amazing recipe!

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