Risotto with Sausage
Submitted by rfox
Italian sausage risotto with Arborio rice, beef broth, white wine, and Parmesan. Slow-stirred until creamy with browned sausage folded through every bite.
YIELD
4 servingsPREP
20 minCOOK
60 minREADY
80 minThis risotto builds layers of flavor from the very first step. Sausage gets removed from its casings, crumbled, and browned in butter with onion, then the whole pan gets hit with white wine that sizzles off and concentrates the meaty, savory base before the rice even goes in.
Arborio rice is the only rice that works here. Its high starch content is what creates that signature creamy texture as you add beef broth one ladle at a time. Each addition gets stirred and absorbed before the next goes in. There’s no shortcut for this. The 35-45 minutes of gradual stirring is what separates risotto from rice pilaf.
The finish is everything: cold butter and a generous ¾ cup of grated Parmesan stirred in at the very end create that glossy, spoonable consistency. Serve immediately. Risotto waits for no one.
Pro Tips
- Keep the broth at a constant simmer in a separate pot. Adding cold broth shocks the rice and slows the cooking.
- Stir often but not constantly. You want the rice to stick slightly, then release. That’s what builds the starch.
- The rice is done when it’s al dente with a creamy, flowing consistency. If it’s thick enough to mound on the plate, it’s overcooked.
- If you run out of broth before the rice is tender, switch to boiling water. The sausage and cheese have enough flavor to carry it.
Variations
- Use Italian chicken sausage for a lighter version that still has plenty of flavor.
- Add a handful of frozen peas in the last 5 minutes for color and a sweet burst.
- Stir in a tablespoon of tomato paste with the wine for a deeper, richer color and flavor.
Ingredients
Directions
Remove the casings from the sausage and break up the sausage.
Bring the broth to a simmer.
In a dutch oven, soften the chopped onion in half the butter.
Add the sausage meat and brown it. Raise the heat, sprinkle on the wine, and let it evaporate. Add the rice, stirring to coat all the grains with the fat. Sauté 1 to 2 minutes. Reduce heat to medium-low and start adding broth, a ladleful at a time. Stir often and add more broth only as the rice begins to dry out. Cook for 35 to 45 minutes, or until the rice is al dente and has absorbed almost all its liquid. (If you run out of broth before then, use boiling water.) Stir in the remaining butter and all the grated cheese. Taste for salt and pepper. Serve at once.
Comments
