Italian Sausage and Mushroom Parmesan Risotto

1. Heat Chicken Broth

Start by heating the chicken broth in a saucepan until it comes to a boil, then reduce the heat and keep it warm. This ensures that when you add the broth to the rice, it will cook evenly and release starch consistently, resulting in a creamy risotto.

2. Cook Onion and Sausage

In a heavy saucepan over medium-high heat, warm the olive oil. Add the finely chopped onion and cook for about 5 minutes until it is almost tender. Next, add the Italian sausage, breaking it up with a spoon, and cook for about 4 minutes until it is no longer pink.

3. Add Mushrooms

Add the sliced button mushrooms and sauté for around 5 minutes until they begin to soften.

4. Add Rice and Wine

Stir in the Arborio rice and cook for about 1 minute until the grains are opaque. Now, pour in the dry vermouth or dry white wine and continue to stir until the liquid is absorbed, which will take about 2 minutes.

5. Add Broth Gradually

Gradually add the warm broth to the rice, about ¾ cup at a time, stirring frequently. Wait for each addition to be absorbed before adding more. This process will take about 20 minutes. The gradual addition of broth allows the rice to cook evenly and release its starch, creating a creamy texture. You will know the risotto is ready when the mixture is creamy, and the rice is tender.

6. Finish and Serve

Once the rice is cooked, mix in the grated Parmesan cheese and season with coarse kosher salt and freshly ground pepper to taste. Spoon the risotto into warmed bowls and garnish with minced parsley or basil.