Risotto With Sausage

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Servings: 4 Difficulty: Advanced
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Creamy, cheesy Italian risotto with savory sausage and herbs
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Risotto With Sausage recipe image
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Risotto With Sausage

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 225.8

Description

This comforting Risotto With Sausage is a classic Italian-inspired dish that balances the richness of arborio rice with the savory depth of parsley and cheese sausage. The dish features tender grains of rice cooked slowly in warm meat broth, creating a luxurious, creamy texture without heavy cream. The sausage adds a robust, herby flavor profile that pairs beautifully with the sharp bite of grated Parmesan cheese. Its an ideal choice for a cozy weeknight dinner or a hearty meal to share with family and friends. Simple ingredients come together to create a restaurant-quality experience right in your kitchen, offering a satisfying blend of textures and flavors that will have everyone coming back for seconds.

Ingredients

Directions

  1. Remove the casings from the sausage and break the meat into small crumbles.
  2. Pour the meat broth into a saucepan and bring it to a gentle simmer; keep it warm over low heat.
  3. In a large heavy-bottomed pan or casserole, melt half of the butter over medium heat.
  4. Add the chopped onion and saut until soft and translucent, about 3-4 minutes.
  5. Add the crumbled sausage meat to the pan and cook, breaking it up further, until browned.
  6. Increase the heat slightly, pour in the white wine, and stir until it has almost completely evaporated.
  7. Add the arborio rice to the pan, stirring constantly to coat every grain with the fat and sausage residue.
  8. Toast the rice for 1 to 2 minutes, stirring frequently, until the edges become slightly translucent.
  9. Reduce the heat to medium-low and begin adding the warm broth, one ladleful at a time.
  10. Stir frequently and wait until the liquid is nearly absorbed before adding the next ladleful of broth.
  11. Continue this process for 35 to 45 minutes, or until the rice is tender al dente and the mixture is creamy.
  12. If you run out of broth before the rice is cooked, add boiling water instead.
  13. Remove the pan from the heat and stir in the remaining butter and all the grated Parmesan cheese.
  14. Taste the risotto and adjust seasoning with salt and freshly ground black pepper as needed.
  15. Serve immediately while hot and creamy.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 225.8kcal
% Daily Value *
Total Fat 17.2g27%
Saturated Fat 6.0g30%
Cholesterol 39.0mg13%
Sodium 605.2mg26%
Total Carbohydrate 1.1g1%
Dietary Fiber 0.0g0%
Sugars 0.4g
Protein 15.0g30%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If using pre-made sausage with a strong casing, ensure you remove it completely. If the sausage is already ground, skip the casing removal step.

Keep the broth simmering, not boiling, to ensure the rice cooks evenly and absorbs the liquid properly.

For a vegetarian version, substitute the meat broth with vegetable broth and omit the sausage, adding sauted mushrooms or roasted vegetables for heartiness.

Risotto is best served immediately as it continues to thicken as it sits. If reheating leftovers, add a splash of broth or water and stir over low heat to restore creaminess.

Use a dry white wine like Pinot Grigio or Sauvignon Blanc for the best flavor balance.

Keywords: risotto, sausage, italian, arborio, cheese, parsley, creamy, dinner, comfort food, parmesan, broth, rice, main course, easy recipe, homemade, hearty, traditional, wine, butter, onion
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