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Creamy Italian Sausage Arborio Risotto

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Pixicook editorial team

A rich and creamy risotto with Italian sausage, Arborio rice, and Parmesan cheese, finished with a touch of lemon and parsley.

Ingredients for Creamy Italian Sausage Arborio Risotto

units in
USchevron
serves
8 peoplechevron

Italian Sausage, crumbled

0 lb

Kosher Salt

teaspoons

Black Pepper, freshly ground

to taste

Chicken Stock, warmed

cups

Unsalted Butter

tablespoons

Large Onion, peeled and diced

each

Arborio Rice

cups

Parmesan Cheese, roughly grated

cups

Lemon, juice extracted

each

Italian Parsley Leaves, finely chopped

cups

How to Make Creamy Italian Sausage Arborio Risotto

1. Sausage Rendering

Carefully slit the sausage casings with a knife, crumble the sausage into a wide skillet or Dutch oven, and cook over medium heat. Add olive oil as needed until the sausage is frying gently. Season with salt and pepper, cook for about 10 minutes until crisp at the edges, then remove sausage and keep 1 tablespoon of fat aside.

2. Simmering Stock

In a separate saucepan, warm the chicken stock to a low simmer.

3. Onion and Rice Sauté

In the same skillet over medium-low heat, combine the reserved sausage fat with 1 tablespoon butter. Once foaming, add onion and cook until translucent (5-7 minutes). Stir in the rice until well coated, adding more fat if necessary, and cook until translucent (another 5-7 minutes).

4. Wine Absorption

Increase heat to medium, pour in the wine, and stir until absorbed. Lower the heat slightly, then gradually add simmering broth, stirring constantly. Cook the rice until tender yet firm (20-30 minutes), adding more liquid if needed.

5. Creamy Integration

Remove skillet from heat, stir in Parmesan cheese, reintroduce the sausage, and adjust seasonings. Squeeze in lemon juice, transfer to a warmed serving bowl, and garnish with parsley.

Pitfalls and tips

Quality Ingredients

Start with high-quality Italian sausage, which will impart a depth of flavor to the risotto. Use fresh, authentic Parmigiano-Reggiano cheese for the best melt and flavor.

The Mantecatura

Vigorously stir in cold butter and grated Parmesan off the heat for a creamy and emulsified texture, avoiding stringiness.

Gradual Liquid Addition

Add the warm stock one ladle at a time, allowing it to be almost fully absorbed before adding more. This is key to achieving the right texture.

Toasting the Arborio Rice

Toast the rice in olive oil or butter until it's translucent around the edges to help maintain the rice's structure and ensure a creamy texture.

Layering Flavors

Sauté onions and garlic until soft but not browned, and deglaze the pan with white wine before adding the stock for extra flavor.

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