Sausage Risotto recipe

Posted on Instagram about the risotto and had a few people asked me how I made it.

Soon….. Sausage risotto:)

A photo posted by @mattcushing on

Here’s how I did it with the ingredients.  It’s easier to do if you measure everything out and get set up.

  • 1 white onion, chopped
  • 4-5 cloves of garlic (minced)
  • 3/4 cup white wine (one of the bottles in a 4 pack)
  • 3 cups arborio rice
  • 4 tbsp irish butter
  • 2 tbsp olive oil
  • 1-1.5 lb of mild italian sausage
  • 2 cups beef stock

Don’t start cooking the rice until  you’re done with the sausage.

Take a knife and cut open the sausage and strip off the skin and ditch it.  Pull apart into small balls and let cook on medium low heat.  Pull all of it apart into the pan and saute until the outside is brown and the sausage is firm.  Once it’s cooked through, drop in the the white wine, cover it and reduce the heat to simmer.  You want this to reduce, but you want some of it at the end to drop into the pot with the rice, lots of flavor.

Put the beef stock in a pot with four cups of water, bring it to a boil and lower the heat until it’s bubbling gently.  This is what you’ll be ladling into the risotto.

In a separate deep pot (I use a spaghetti pot), put in the oil and half the butter to melt and combine on medium heat.  Once it’s mixed and melted, drop in the onion and garlic and let the onion sweat.  Once the onion is translucent, drop in the rice and stir.  You need to coat the rice and mix in with the onion and garlic.  The rice will warm up, but you don’t want it to start browning, so  add two ladles of the liquid and start stirring.  At this point, set a timer for 25 minutes and stir and add liquid as the liquid in the pot reduces.  What’s happening is that the heat of the pot is slowly cooking the liquid into the rice.  As the liquid is absorbed, add more.  Not too much, you don’t want soup.  Go with a ladle at a time and allow it to be absorbed.

As it gets close to the end, flavor with salt and pepper to taste.  Don’t go overboard because the sausage/wine mix is going to drop in and flavor the hell out it 🙂

After about 25 minutes, the rice should be still a bit firm, but not crunchy.  When it’s al-dente, it’s time to combine it all.  Take the utensil that you’re stirring with and scrape any bits from the bottom of the pan so it gets into the mix and drop all of the liquid, sausage, and tasty bits into the pot with the rice.  Stir a bit, drop in the last of the butter and the cheese.  Fold in the cheese and mix in all of the sausage juice until you have a pot full of risotto.  Turn the heat off and let it sit for about 5-10 minutes and spoon it out.

Enjoy!  If you try it, let me know how it goes!