Italian Sausage Risotto

This is one of my favorite “company” dinners.  It’s delicious, impressive-ish, and lots easier than it looks!


Italian Sausage Risotto
Serves: Serves 4
  • 1 lb Italian sausage (bulk)
  • 2 Tbs butter
  • 1 large onion, chopped
  • 1⅔ cup Arborio rice
  • ⅔ cup red wine
  • 4 cups chicken stock
  • ¼ cup Parmesan, grated (plus extra to serve)
  • Salt & Pepper to taste
  1. Cook the sausage, breaking into small chunks as it cooks. Fry over moderate heat until lightly crispy. (I use an 12" stainless steel fry pan.))
  2. Remove meat from pan and set aside.
  3. Melt the butter in the same pan, add the onion and cook until soft.
  4. Add the rice and toss until well coated in butter.
  5. Add the red wine and let it bubble and be absorbed for 2 minutes.
  6. Add the sausage and stir through.
  7. Add the chicken stock and bring to a boil.
  8. Reduce heat to very low, cover and cook for 15-20 minutes, stirring occasionally, until the stock is absorbed and the rice is tender.
  9. Stir in the Parmesan, salt & pepper to taste and serve with extra grated Parmesan.


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