Creamy Mushroom and Italian Sausage Risotto
This Creamy Mushroom and Italian Sausage Risotto is rich, creamy, and full of authentic Italian flavor. Made with Arborio rice, savory Italian sausage, earthy mushrooms, Parmesan cheese, and a splash of white wine, this comforting dish is perfect for a cozy weeknight dinner or a special occasion.
Ingredients
- 2 links Italian sausage, casings removed
- 2 cups Arborio rice
- 8 oz, mushrooms, sliced (cremini, button, or mixed)
- 2 Tbsp. shallot, finely chopped
- 1 clove garlic, minced
- 4 cups chicken broth, kept warm
- 1/2 cup dry white wine
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 Tbsp. butter
- 1 Tbsp. olive oil
- 2 Tbsp fresh Italian parsley, chopped
- Salt and black pepper, to taste
Instructions
- Heat 1 tablespoon olive oil in a large skillet or saucepan. Add the sausage, breaking it up as it cooks, until browned.
- In the same pan, add the remaining olive oil and 1 tablespoon butter. Sauté the onion until soft, then add garlic and mushrooms. Cook until mushrooms are golden.
- Stir in the Arborio rice and toast for 1–2 minutes until edges are translucent.
- Pour in the wine, stirring until it is absorbed.
- Begin adding warm chicken broth one ladleful at a time, stirring often. Allow each addition to be absorbed before adding more. Continue until the rice is creamy and tender, about 18–20 minutes.
- Add the cream and simmer 5 minutes longer.
- Season with salt and pepper to taste. Serve immediately while creamy.