Ingredients
Scale
- 1 cup Arborio rice
- 4-5 cups chicken or vegetable broth, kept warm
- 8 oz Italian sausage (sweet or mild), casings removed
- 8 oz mixed mushrooms (cremini, shiitake, or button), sliced
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 1/2 cup dry white wine
- 1/2 cup freshly grated Parmesan cheese, plus more for serving
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley, chopped
- Salt and freshly ground black pepper to taste
Instructions
- Heat the broth in a separate saucepan and keep it at a gentle simmer throughout the cooking process. This is crucial for maintaining the right temperature and texture.
- Heat 1 tablespoon of olive oil in a large, heavy-bottomed pan over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through, about 5-6 minutes. Remove the sausage and set aside.
- In the same pan, add the remaining olive oil and the sliced mushrooms. Cook without stirring for 2-3 minutes to let them brown, then stir and continue cooking until they’re golden and have released their moisture, about 5 minutes total. Season with salt and pepper, then remove and set aside with the sausage.
- Reduce heat to medium and add the diced onion to the same pan. Cook until softened and translucent, about 4 minutes. Add the garlic and cook for another minute until fragrant.
- Add the Arborio rice and stir constantly for 2 minutes until the grains are lightly toasted and coated with the oil. This step helps create the creamy texture.
- Pour in the wine and stir until it’s mostly absorbed. The pan will sizzle and smell amazing.
- Begin adding the warm broth one ladle at a time, stirring constantly. Wait until each addition is almost completely absorbed before adding the next ladle. This process takes patience – about 18-20 minutes total.
- Continue this process until the rice is creamy but still has a slight bite to it. You might not need all the broth, or you might need a little more. Taste as you go.
- Stir in the cooked sausage and mushrooms during the last 5 minutes of cooking to heat them through.
- Remove from heat and stir in the butter, Parmesan cheese, and fresh parsley. Season with salt and pepper to taste.
- Serve immediately in warm bowls with extra Parmesan cheese and a sprinkle of black pepper. The risotto should be creamy and flow slightly when spooned onto the plate.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
