Recipes › Main Course › Sausage Risotto Recipe

Sausage Risotto Recipe

Recipe by Pedro M. A. Neves

Sausage risotto is a hearty Northern Italian dish that combines creamy Arborio rice with browned Italian sausage, white wine, and Parmesan cheese. This one-pot meal delivers rich, savory flavors with a luxuriously creamy texture that comes from constant stirring and gradual stock addition. Perfect as a warming main course for family dinners or special occasions.

Ingredients

• 350g Arborio rice
• 300g Italian sausage (hot or mild), casings removed
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 150ml dry white wine
• 1 liter hot chicken or vegetable stock
• 100g Parmesan cheese, finely grated
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 bay leaf
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large, heavy-bottomed pan over medium-high heat. Add the sausage, breaking it apart with a wooden spoon, and cook for 5-6 minutes until browned and cooked through. Remove sausage with a slotted spoon and set aside on a paper towel.

2. In the same pan with the sausage fat, add diced onion and cook for 3-4 minutes over medium heat, stirring frequently, until softened and translucent.

3. Add minced garlic and stir constantly for 30 seconds until fragrant, being careful not to burn it.

4. Add the Arborio rice and stir continuously for 2 minutes, coating each grain with the oil. The rice should become slightly translucent at the edges.

5. Pour in the white wine and stir until it is almost completely absorbed, about 2 minutes.

6. Add the reserved sausage back to the pan, then begin adding the hot stock one ladle at a time (approximately 125ml per ladle). Stir frequently and wait until each addition is mostly absorbed before adding the next, about 18-20 minutes total. Add the bay leaf with the first ladle of stock.

7. Continue this process until the rice is tender but still maintains a slight firmness (al dente) and the risotto flows slightly on the plate when moved. You may not need all the stock, or may need slightly more depending on rice absorption.

8. Remove from heat and stir in the butter and grated Parmesan cheese until fully incorporated and the risotto becomes creamy and glossy. Remove the bay leaf.

9. Taste and adjust seasoning with salt and black pepper as needed. Divide among serving bowls and garnish with fresh chopped parsley and additional Parmesan if desired.

Substitutions

• Use fennel sausage instead of standard Italian sausage for a more aromatic variation
• Substitute vegetable stock for chicken stock for a lighter flavor profile
• Replace Parmesan with Grana Padano cheese for a similar aged cheese with subtle differences
• Use white vermouth instead of white wine for a slightly herbaceous note

Tips

• Keep your stock hot in a separate pot to ensure smooth absorption and proper risotto consistency
• Stir risotto regularly but not obsessively; constant stirring releases starch but excessive stirring can make it gummy
• Do not rush the cooking process; proper risotto takes 18-20 minutes of gradual stock addition to develop its signature creamy texture
• Toast the rice before adding liquid to enhance its nutty flavor and prevent mushiness

Risotto originates from Northern Italy, particularly the Lombardy and Piedmont regions where arborio rice is grown. This sausage variation, sometimes called risotto alla milanese when made with saffron and bone marrow, reflects the region's tradition of combining rice with local proteins and dairy to create hearty, nourishing dishes.

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