Name: Easy Sausage Risotto
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 8 Servings
Cuisine: Italian
Ingredients: 5 cups Chicken stock; 3 tablespoons Butter; 2 tablespoons Olive oil; 1 Shallot; 3 cloves Garlic; 2 cups Arborio rice; 1 cup White Wine; 0.25 cup Heavy cream; 0.25 cup Parmesan cheese; 1 tbsp Olive oil; 1.5 pounds Italian sausage; 1 Red bell pepper; 1 Green bell pepper; 1 Onion; 1 clove Garlic; 2 teaspoons Italian seasoning; 2 tablespoons Tomato paste; 1 cup White Wine

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Easy Sausage Risotto

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Instructions

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Creamy Risotto

In a large pot, bring chicken stock to a simmer over medium-low heat.

In another large pot, heat oil and 2 tablespoons of butter over medium heat until melted.

Sauté shallots and garlic until tender, being careful not to brown the shallots or garlic.

Add rice and stir for 2 minutes, making sure rice is evenly coated with butter.

Add wine to rice, stirring regularly.

When wine is completely absorbed by the rice, add 1 cup of the hot stock.

Continue to add stock, 1 cup at a time once the previous cup is absorbed by the rice.

Stir rice continually. After 18 minutes, remove the rice from the heat and add the parmesan cheese and 1 tablespoon of butter, stirring until melted.

Stir in cream until mixed well.

Add any other cooked components at this time (proteins, vegetables, etc.)

Season with salt and pepper to taste.

Sausage Mix-In

Add olive oil to large skillet over medium-high heat. Add sausage, breaking it up into crumbles. Cook until the sausage is cooked through. Remove sausage from the pan.

Leave 1 tablespoon of the rendered sausage fat in the pan and add peppers and onions. Sauté until soft and slightly browned. Add garlic, Italian seasoning, tomato paste, wine and cooked sausage.

Let simmer for 5 minutes.

Stir mixture into the prepared risotto. Top with grated Parmesan cheese and serve immediately.

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Tips & Tricks (5)

Toast Your Rice First 🍚
Before adding any liquid, toast the Arborio rice in butter for 1-2 minutes to seal the outer layer and create a creamier interior while maintaining al dente texture.
Keep Stock Warm & Steady ♨️
Heat your chicken stock in a separate pot and add it one ladle at a time, waiting for absorption between additions—this gradual process ensures even cooking and optimal creaminess.
Render the Sausage Fat 🔥
Brown the Italian sausage first to render its fat, which becomes your flavor base; remove the cooked sausage and use that infused oil to sauté your aromatics for maximum depth.
Finish with Cold Butter & Cream 🧈
Remove the pan from heat and stir in cold butter and heavy cream at the end (called 'mantecatura') for silky, luxurious texture that regular stirring alone cannot achieve.
Bloom Your Tomato Paste 🍅
Toast the tomato paste in oil for 1-2 minutes before adding liquid to caramelize and concentrate its umami flavor, eliminating any raw taste from the finished dish.