Risotto with sausage and mushrooms
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Delicious comfort food - this risotto features earthy and savory flavors of mushrooms and sweet Italian sausage.
Course: Main Dish, Side
Cuisine: Italian
Servings: 4 people
Author: Michelle Barsness
  • 6 tbsp extra virgin olive oil
  • 1 tbsp butter
  • 1 small onion diced
  • 1 1/3 cup Arborio or Carnaroli rice
  • 1/2 cup dry white wine
  • 1 quart warm vegetable or chicken broth (4 cups)
  • 1 lb sweet Italian sausage
  • 1/2 lb mushrooms (5 oz box)
  • 1 tbsp fresh thyme (optional)
  • 1/2 cup freshly grated parmesan cheese
  1. Use a large deep skillet for this recipe. On medium low, heat the olive oil and the butter in the pan. Cook the onions until they turn translucent and golden. Next add the rice. Stir, coating the rice with the oil and onions and cook until it becomes translucent.
  2. Add the wine and cook until it is absorbed. Add the sausage and sear. Add thyme if desired.
  3. Add a ladle of the warm broth to the risotto. Cook the rice for several minutes until the liquid is absorbed before adding more liquid. Add the mushrooms to the rice and cook for several minutes. Repeat one ladle at a time, adding the broth and letting it absorb until all liquid is used. As the rice cooks, it releases starches, which gives risotto its creamy el dente texture. The whole process should take approximately 30 minutes. If the rice is not el dente, creamy and cooked by the time you add all the liquid, continue to add hot water one cup at a time until it is finished. Cut the sausage into slices and top each serving with a sprinkling of Parmesan cheese.
Recipe Notes

Use a mild sweet Italian sausage for this recipe, like Isernio's Italian sausage readily available in Pacific Northwest supermarkets. http://isernio.com