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    Creamy Italian Sausage Arborio Risotto

    clock-icon60 minutes
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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
    units in
    USchevron
    serves
    8 peoplechevron
    serves
    8 peoplechevron

    Italian Sausage, crumbled

    0 lb

    Substitute chevron-down

    Extra Virgin Olive Oil

    tablespoons

    Substitute chevron-down

    Kosher Salt

    teaspoons

    Substitute chevron-down

    Black Pepper, freshly ground

    to taste

    Substitute chevron-down

    Chicken Stock, warmed

    cups

    Substitute chevron-down

    Unsalted Butter

    tablespoons

    Substitute chevron-down

    Large Onion, peeled and diced

    each

    Substitute chevron-down

    Arborio Rice

    cups

    Substitute chevron-down

    Dry White Wine

    cups

    Substitute chevron-down

    Parmesan Cheese, roughly grated

    cups

    Substitute chevron-down

    Lemon, juice extracted

    each

    Substitute chevron-down

    Italian Parsley Leaves, finely chopped

    cups

    Substitute chevron-down

    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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