Risotto With Sausage and Parsley
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1½pounds sweet or hot Italian sausage
- 2tablespoons extra-virgin olive oil
- ½teaspoon kosher salt
- Freshly ground black pepper to taste
- 5 to 6cups chicken stock, ideally homemade
- 1 to 2tablespoons unsalted butter
- 1large onion, peeled and diced
- 1½cups Arborio rice
- ½cup dry white wine
- ½cup packed and roughly grated Parmesan, plus more for serving
- ½of 1 lemon
- ½cup finely chopped Italian parsley leaves
Nutritional analysis per serving (8 servings)
551 calories; 31 grams fat; 11 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 5 grams polyunsaturated fat; 42 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 22 grams protein; 829 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
With the tip of a small, sharp knife, slit open the sausage casings. Crumble the meat into a wide, heavy skillet or Dutch oven, and set over medium heat. If the meat is not rendering enough fat to coat the bottom of the pan as it begins to cook, add olive oil, 1 tablespoon at a time, until the meat is frying gently, not steaming. Sprinkle the salt and pepper over the sausage, and cook, breaking up any large chunks of sausage and stirring occasionally, until the meat is opaque and crisp at the edges, approximately 10 minutes. Remove sausage from pan, and reserve 1 tablespoon of the rendered fat.
- Step 2
Pour the stock into a medium saucepan or pot, and bring to a low simmer.
- Step 3
While the stock heats, return the heavy skillet or Dutch oven to medium-low heat, and add to it the 1 tablespoon reserved sausage fat and 1 tablespoon butter, or 2 tablespoons butter if you don’t want to cook with the sausage fat. When the butter foams, add the diced onion, and cook, stirring with a wooden spoon, until it is soft and translucent, approximately 5 to 7 minutes. Add the rice, and stir until well coated, adding another tablespoon of fat if necessary. Stir until translucent, an additional 5 to 7 minutes.
- Step 4
Raise the heat under the rice to medium, and add the wine to the skillet. Stir until wine is absorbed, then reduce the heat slightly. Begin adding ladlefuls of hot broth to the rice, stirring constantly and allowing each addition to be absorbed before adding the next. Cook rice until it is tender but slightly chewy, approximately 20 to 30 minutes. You may not need all the broth. You may need more than you have; if additional liquid is needed, you can use boiling water.
- Step 5
Remove the skillet from heat, and add the cheese, stirring to mix it into the rice. Add the sausage to the rice, and stir again. Taste, and adjust seasonings with additional salt and pepper if necessary. Squeeze the lemon over the rice, and then mound the risotto on a large, warmed bowl. Scatter the parsley over the top, and serve immediately, with more grated Parmesan on the side.
Private Notes
Comments
I haven’t prepared risotto in ages... all that stirring! I decided today was the day! It was also a day that my 83yr old mother was coming for dinner. She resides in a memory care facility now. She was a great cook and still loves to help, finding just the right task for her is always rewarding for her . So she stirred, and stirred and stirred while I tended to the rest . Together we created this delish recipe, and a wonderful memory as well❤️.
Pretty much any risotto can be made into arancini--"little oranges"--fried balls. They hold together well from the starch. Form the leftovers into balls (Ping Pong or golf ball size is usually good). If you like, poke a cube of mozzarella into the middle and close the ball around it. (This gives you suppli--"telephone wires"--as the cheese stretches into strands when eaten.) Coat in panko or dry bread crumbs and fry until golden. Almost reason enough to make risotto!
I don't understand the rationale of discarding all but one tablespoonful of the sausage fat/olive oil combination in step 1 and then adding 1-2 additional tablespoons of butter in step 3. The Lard-olive oil combination is both more healthful than butter (lard by itself contains less saturated fat than butter, and the olive-oil addition lowers this further), and would also taste better because it is flavored with the sausage spices.
This was my first attempt at risotto, and we loved it. I’ve made it a few times now. I too use only 1 lb sausage and that is plenty for us. I also added some sautéed mushrooms. Delicious! I think you could do a lot of variations like no meat, add peas or asparagus tips.
Super Elevated version of Minnesota hot dish!! This is a great recipe..although I used a cheater version of making the risotto, skipped toasting the rice and poured all the stock in the pan, brought to a boil, simmered for 6 minutes then added the rice. I did add 2 cloves of garlic to the onion/broth mixture and finished with a sprinkle of red pepper flakes.
Made this a second time. I used a savory sage sausage (1/2 lb. for half recipe for 2 of us). I added a pint of grape tomatoes for color and flavor toward the end of stock addition, cooking until the skins split. Took the recipe from a 4 to a 5 star for us.
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