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A Comforting Sausage and Mushroom Risotto Recipe

This Sausage and Mushroom Risotto boasts a creamy texture and savory depth, making it an ideal choice for cozy gatherings or a comforting meal any night.

Ingredients

  • 1 cup Arborio rice
  • 2 cups chicken or vegetable broth
  • 1 cup sliced mushrooms cremini or shiitake
  • 2 Italian sausages preferably mild or spicy
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1/2 cup dry white wine
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • Salt and pepper to taste

Instructions

  • Heat the broth in a saucepan and keep it warm on a low flame.
  • In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
  • Add the minced garlic and cook for another minute, stirring frequently to avoid burning.
  • Remove the sausage from its casing and add it to the skillet, breaking it up with a spoon as it cooks.
  • Add the mushrooms to the skillet and sauté until they release their moisture and become golden, about 5 minutes.
  • Stir in the Arborio rice and cook for 1-2 minutes until it becomes slightly translucent around the edges.
  • Pour in the white wine and cook until it’s mostly evaporated, stirring frequently.
  • Begin adding the warm broth, one ladle at a time, stirring often until absorbed before adding more.
  • Continue adding broth and stirring until the rice is al dente, about 18-20 minutes.
  • Stir in the Parmesan cheese and butter, mixing until melted and incorporated, and season with salt and pepper to taste.
  • Let the risotto sit for a minute before serving, then adjust seasoning if necessary.