A rich and creamy risotto with Italian sausage, Arborio rice, and Parmesan cheese, finished with a touch of lemon and parsley.
60 minutes
A rich and creamy risotto with Italian sausage, Arborio rice, and Parmesan cheese, finished with a touch of lemon and parsley.
Italian Sausage, crumbled
0 lb
tablespoons
teaspoons
Black Pepper, freshly ground
to taste
Chicken Stock, warmed
cups
tablespoons
Large Onion, peeled and diced
each
Arborio Rice
cups
cups
Parmesan Cheese, roughly grated
cups
Lemon, juice extracted
each
Italian Parsley Leaves, finely chopped
cups
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.
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.
Vigorously stir in cold butter and grated Parmesan off the heat for a creamy and emulsified texture, avoiding stringiness.
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.
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.
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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