Italian Sausage and Mushroom Risotto
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
873 kcal
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Course
Main Course
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Cuisine
Italian
Italian Sausage and Mushroom Risotto
Description
This risotto recipe starts with sautéing diced onion in extra virgin olive oil until translucent, then cooking Italian sausage broken into small pieces with the onion until browned. Mushrooms, either dried porcini soaked and trimmed or fresh white or crimini mushrooms, are prepared separately and combined later.
After removing the sausage and mushrooms, the rice is toasted in the same pan with olive oil, then deglazed with white wine. Hot beef stock or vegetable stock combined with porcini soaking water is added gradually while stirring, allowing the rice to absorb liquid and cook to al dente consistency. The sausage and mushrooms are then reincorporated before finishing with butter, Parmigiano Reggiano cheese, salt, pepper, and fresh parsley. This creates a creamy texture with robust mushroom and sausage flavors balanced by cheese and butter richness.
This risotto is suitable as a main dish or substantial side, offering a warm, satisfying meal with a combination of meaty, earthy, and cheesy tastes. The use of finely chopped fresh parsley adds brightness to balance the richness. Choosing high-quality ingredients like fresh Italian sausages can elevate the outcome significantly.
For dried porcini mushrooms, soak in near-boiling water to soften and reserve the flavorful liquid as part of the stock. Avoid sediment by not using the bottom of the soaking liquid. Stir constantly during cooking to achieve a creamy risotto texture and prevent sticking or burning.
Ingredients
- 1 large onion diced
- 4 Tbsp extra virgin olive oil
- 1 cup carnaroli rice or Arborio
- ½ cup white wine
- 3 cups beef stock or hot water plus 1 cube Porcini bouillon (or vegetable flavor) mixed in (or vegetable stock, hot
- 4 links Italian sausage removed from casings (omit for vegetarian) or ground sausage
- 1 cup dried porcini mushroom or you can use an 8 oz pkg (225 g) of white or crimini mushroom
- 1 tsp parsley chopped, fresh
- ½ cup Parmigiano Reggiano cheese grated
- 2 Tbsp butter (good quality)
- ⅛ tsp salt to taste, sea salt
- ⅛ tsp black pepper freshly ground to taste
Instructions
- Start Cooking the Onion, Sausage and Mushroom (SEE NOTES IF USING DRIED PORCINI MUSHROOMS)
- Add 3 tablespoons extra virgin olive oil to a large sauté pan over medium high heat, then add the chopped onion. Cook until onion is translucent, but don't let it brown. In another small pan, sauté the fresh mushrooms in some oil, set aside.
- Push onion to one side of saute pan, and add sausages (make sure casings have been removed.
- Stir the onions, then start breaking sausage (I like to use a flat, wooden spatula tool, like you see in the photos) into smaller pieces.
- Once sausage is broken up, mix onions and sausage together until sausage is fully cooked and starts to brown. Remove from pan and set aside with the soaked porcini mushrooms or fresh sauteed mushrooms.
- In same pan, add 1 tablespoonful of olive oil, (heat should still be medium high), then add rice. Stir constantly, (add a little more oil if rice is too dry or sticks,) and cook for 1 minute.
- Add wine and stir constantly until it evaporates
- Start adding about ½ cup (115 ml) of hot stock (keep it in a pot on the stove) at a time, stirring so the rice doesn't stick and until it is absorbed
- Continue adding the stock to the rice, always stirring. The rice will continue to grow as you add the water.
- Once all the water has been added, return the other ingredients to the pan
- Stir thoroughly and continue to cook until the rice is al dente. It should take no longer than 20 minutes to cook risotto; 18 minutes is usually perfect.
- At this point, if the rice should be ready. Remove from heat and add the butter. This is the "mantecazione" of the risotto, which essentially is the final step to make the risotto creamy.
- Add the grated Parmigiano Reggiano cheese and stir until the butter and cheese are no longer visible and the rice is creamy. Taste for salt and pepper, and adjust as needed. Serve hot.
Notes
- If using dried porcini mushrooms, soak them in almost boiling water for 15-20 minutes and cut large pieces smaller before adding.
- Reserve porcini soaking liquid and use it to replace an equal amount of stock for extra flavor, avoiding sediment at the bottom.
- Use fresh Italian sausages from quality sources for best flavor impact in the dish.
- Constant stirring while gradually adding hot stock helps achieve a creamy risotto without overcooking the rice.
- This dish can be made vegetarian by omitting sausage and using vegetable stock with fresh mushrooms.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 873 kcal
% Daily Value*
| Serving | 1 bowl | |
| Calories | 873kcal | 44% |
| Carbohydrates | 52g | 17% |
| Protein | 28g | 56% |
| Fat | 59g | 91% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 29g | 145% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 109mg | 36% |
| Sodium | 1498mg | 62% |
| Potassium | 852mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 276IU | 6% |
| Vitamin C | 5mg | 6% |
| Calcium | 198mg | 20% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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