Creamy Italian Sausage Risotto with Mushrooms: An Easy & Flavorful Homemade Dinner Recipe
Indulge in the rich and comforting flavors of this incredible sausage risotto. This satisfying dinner masterpiece artfully combines the zesty, savory notes of Italian sausage and earthy mushrooms with perfectly tender and luxuriously creamy Arborio rice. You will be utterly amazed by the depth of flavor and elegant simplicity this recipe brings to your dinner table, making it an instant family favorite!
If you’re seeking more hearty dinner inspiration, don’t miss my incredibly creamy one-pan sausage pasta, a quick and delicious weeknight option, or this wonderfully cozy sausage soup, perfect for colder evenings. For those who love risotto but fancy a different protein, I also have a fantastic seafood risotto recipe that offers a delightful alternative to sausage!
Table of Contents
- Why I Love This Sausage Risotto
- Ingredients You’ll Need
- How to Make Sausage Risotto
- Recipe Tips and Variations
- Helpful Tools
- Frequently Asked Questions
- What to Serve With Risotto
- Storing and Reheating Leftovers
- More Sausage Recipes
- Sausage Risotto Recipe
This savory sausage risotto stands as an elevated and more sophisticated counterpart to my hearty sausage and rice skillet. There’s truly something extraordinary about the luxurious richness contributed by the seasoned Italian sausage and perfectly sautéed mushrooms, all nestled within the silky, creamy embrace of Arborio rice. If you’ve ever felt intimidated by the idea of making risotto from scratch, prepare to be genuinely blown away by how surprisingly easy it is to achieve this restaurant-quality dish at home.
While this recipe delivers a gourmet taste that feels like a million bucks, it’s actually a wonderfully affordable and incredibly flavorful dinner. It requires minimal fuss and can be effortlessly prepared right on your stovetop, proving that delicious and impressive meals don’t have to be complicated or costly.
Why This Sausage Risotto is a Must-Try
This creamy Italian sausage and mushroom risotto isn’t just a meal; it’s an experience. Here are a few reasons why this recipe has become a staple in my kitchen:
- Unforgettably Delicious and Perfectly Creamy. I have a special place in my heart for easy, family-friendly dinners that offer maximum comfort, much like my stovetop creamy chicken and rice. However, this sausage risotto elevates that comfort to an entirely new level. The magic happens as tender, starchy Arborio rice is slowly cooked with fragrant onion, a splash of white wine, and rich broth. This gradual process coaxes out the rice’s natural starches, creating a velvety, luxurious texture that simply melts in your mouth. The savory Italian sausage and tender mushrooms perfectly complement this creamy base, making every spoonful a delight.
- Remarkably Adaptable to Your Taste. What I love most about this recipe is its incredible versatility. While I’m partial to the vibrant, zesty flavors of Italian sausage and the earthy depth of sautéed mushrooms, this sausage risotto is exceptionally easy to customize. Feel free to swap out the protein with your favorite ground meat or alternative. Experiment with different types of cheese beyond Parmesan, or introduce a variety of seasonal vegetables. This dish truly invites you to be creative and tailor it to your family’s preferences or what you have on hand.
- An Ideal Choice for Everyday Cooking and Entertaining. Despite its sophisticated appearance and rich flavor, this sausage risotto recipe is surprisingly quick, requiring only about 30-40 minutes of active cooking time and just a few minutes of prep. This makes it a fantastic option for a satisfying weeknight meal when you’re short on time. Yet, its elegant presentation and impressive taste also make it perfectly suited for entertaining friends and guests. Without fail, everyone who tries it cleans their plate, always asking for the recipe!
Essential Ingredients for Your Creamy Sausage Risotto
Crafting this irresistible Italian sausage risotto calls for a handful of simple yet potent ingredients, each playing a vital role in building its delicious layers of flavor. Below, you’ll find some helpful notes on each component. For a complete, printable list of precise measurements and detailed instructions, remember to scroll down to the comprehensive recipe card at the end of this post.
- Broth – The foundation of any great risotto. I personally prefer using a low-sodium beef broth for this sausage risotto, as it lends a deeper, richer flavor that complements the Italian sausage beautifully. However, if beef broth isn’t available or preferred, high-quality chicken stock or vegetable broth can be substituted successfully. Just ensure it’s warmed beforehand!
- Butter and Olive Oil – A combination of both salted or unsalted butter and a good quality extra virgin olive oil is used for sautéing the aromatics and ultimately finishing the dish. The oil helps prevent the butter from burning at higher temperatures, while a final tablespoon of butter stirred in at the end adds an extra touch of luxurious creaminess and shine.
- Onion – A small yellow onion or a couple of shallots, very finely chopped, forms the aromatic base of the risotto. They should be cooked until translucent and sweet, not browned, to ensure a smooth flavor integration.
- Garlic – Freshly minced garlic is always best for its pungent, vibrant flavor. If fresh cloves aren’t on hand, you can use about ¼ to ½ teaspoon of garlic powder for every fresh clove specified in the recipe.
- White Wine – A dry white wine, such as a crisp Pinot Grigio, Sauvignon Blanc, or an unoaked Chardonnay, is crucial for deglazing the pan and adding a layer of acidic complexity to the risotto. This helps balance the richness of the sausage and cheese. If you prefer to omit alcohol, an equal amount of additional broth can be used, though the flavor profile will be slightly different.
- Arborio Rice – This short-grain Italian rice is the star of any authentic risotto. Its high starch content is key to developing that characteristic tender, yet firm (al dente) texture and the incredibly creamy consistency. Another excellent, starchy short-grain option that works wonderfully is Carnaroli rice.
- Sausage – My personal preference leans towards spicy Italian sausage for that extra kick, but this risotto is incredibly versatile. Feel free to use mild or sweet Italian sausage, or explore other ground, sliced, or diced varieties. Andouille sausage (a Louisiana favorite known for its smoky heat), kielbasa, or even Spanish chorizo (ensure it’s fresh, not cured, if using ground) can bring fantastic, unique flavors. Leaner options like ground pork, beef, or chicken sausage also work beautifully.
- Mushrooms – Any mushroom variety will do, thinly sliced. Cremini (baby bellas) are a popular choice for their earthy flavor, but white button mushrooms, shiitake, or even a wild mushroom blend would be delicious. If mushrooms aren’t your favorite, you can easily replace them with another quick-cooking vegetable like crisp asparagus, tender broccoli florets, colorful bell peppers, or sweet green peas.
- Parmesan Cheese – For the absolute silkiest and most flavorful risotto, grate your Parmesan cheese fresh from the block. Pre-grated cheeses often contain anti-caking agents that can affect the texture. Other sharp, hard Italian cheeses like Pecorino Romano (for a saltier, sharper kick) or Grana Padano are also excellent choices.
Can You Make Risotto With Regular Rice?
While Arborio rice is unequivocally the premier choice for achieving that signature creamy, al dente risotto texture, you can certainly make risotto with other types of rice in a pinch. The key is to select a short to medium-grain rice variety that has a higher starch content. The starchier the rice, the better it will approximate the creamy consistency we desire in risotto.
Varieties like sushi rice or even medium-grain white rice (such as Calrose) can work. Long-grain rice varieties like Basmati or Jasmine are generally less suitable as they have a lower starch content and tend to cook up fluffier and more separate rather than creamy. If you find yourself truly stuck with only long-grain rice, it can still be used, but be prepared for a dish that is more akin to a rich rice pilaf than a traditional creamy risotto. The texture may not be quite as velvety or cohesive, but your sausage risotto will still turn out delicious and satisfying, just with a different mouthfeel!
How to Make the Best Creamy Sausage Risotto
Creating this incredibly flavorful risotto loaded with juicy sausage and tender mushrooms is a rewarding culinary journey. Follow these step-by-step instructions to achieve perfect results. A complete list of ingredients and printable instructions can be found in the detailed recipe card below.
- Prepare the Broth and Sauté Aromatics. Begin by gently heating your beef broth and water in a saucepan over medium-low heat, keeping it warm but not boiling. This ensures the broth doesn’t cool down the rice as you add it, maintaining a consistent cooking temperature. In a separate large, heavy-bottomed skillet or Dutch oven, melt a tablespoon of butter with the olive oil over medium heat. Add your finely diced onions and sauté them patiently for 5-6 minutes until they are softened and translucent, releasing their sweetness. Then, add the minced garlic and cook for just another minute until it becomes fragrant, being careful not to let it brown, which can make it bitter.
- Toast the Rice and Deglaze. Next, add the Arborio rice to the skillet with the softened onions and garlic. Stir continuously for about a minute or two, allowing the rice grains to toast slightly and become coated in the butter and oil. This step is called “toasting” or “tostatura” and helps the rice maintain its al dente texture later. Pour in the white wine and stir, letting it simmer gently until most of the wine has absorbed into the rice and the alcohol has cooked off. This process deglazes the pan and infuses the rice with a wonderful depth of flavor.
- Gradually Add the Broth. Here lies the true secret to making perfect risotto: patience and gradual liquid addition. Begin by ladling about 1 cup of the warm broth into the rice. Stir the rice gently but continuously until almost all of that liquid has been absorbed. This stirring action helps release the starches from the rice, which is essential for creating the creamy texture. Continue this process, adding another ladle of warm broth each time the previous addition has been mostly absorbed, stirring consistently, until the rice is tender, yet still has a slight bite (al dente), and the dish achieves a creamy, flowing consistency. This typically takes about 20-30 minutes. You may not need all the broth, or you might need a little extra water or broth at the very end.
- Cook the Sausage and Mushrooms Separately. While the risotto is simmering, you’ll prepare the main additions. In a separate skillet, brown the Italian sausage over medium-high heat, breaking it apart with a spoon as it cooks until it is fully cooked through and nicely caramelized. Remove the cooked sausage from the skillet and drain any excess grease. Then, using the same skillet (which will have delicious fond from the sausage), add your sliced mushrooms. Sauté the mushrooms over medium-high heat until they are beautifully browned, tender, and have released their moisture. This separate cooking ensures optimal browning and flavor development for both the sausage and mushrooms.
- Combine and Finish. Once your risotto has reached its perfect tender and creamy consistency, it’s time to bring everything together. Fold in the cooked sausage and the sautéed mushrooms, gently mixing until they are well incorporated throughout the rice. Stir in the remaining tablespoon of butter – this final addition is called “mantecare” and contributes significantly to the risotto’s glossy, emulsified finish. Immediately follow with the freshly grated Parmesan cheese, stirring until it’s melted and fully integrated. Taste the risotto and season with salt and freshly ground black pepper as needed. Serve immediately for the best texture and flavor!
Expert Recipe Tips and Creative Variations
Mastering sausage risotto is easier than you think, and with these tips and variations, you can make this dish uniquely yours every time:
- Never Rinse Your Rice. This is perhaps the most crucial rule for authentic risotto! Unlike cooking many other rice dishes where rinsing is recommended, you must absolutely avoid washing the Arborio rice when making risotto. The starchy coating on the rice grains is precisely what breaks down during the slow cooking and stirring process, creating that signature rich, thick, and creamy texture that makes risotto so irresistible. Save washing your rice for recipes like a fluffy side of jasmine rice or a vibrant Spanish rice.
- Embrace the Process, Don’t Rush. While the active cooking time for risotto is relatively short, the process demands a bit of attention and patience. Risotto isn’t a dish you can set and forget. Keep the risotto at a gentle, low simmer, and add the warm broth or stock gradually, one ladleful at a time. Allow each addition of liquid to be mostly absorbed by the rice before adding the next. This slow, steady feeding of liquid, combined with consistent stirring, is what encourages the rice to release its starches and build that creamy texture. Rushing it by adding too much liquid at once will result in boiled rice rather than creamy risotto.
- Easily Make it Vegetarian. Transform this hearty dish into a delicious vegetarian meal by replacing the Italian sausage with your favorite meatless mince or plant-based sausage. Alternatively, you can simply omit the sausage altogether and focus on making an exquisite mushroom risotto, perhaps using a greater variety or quantity of mushrooms. For another fantastic vegetarian option, consider my flavorful butternut squash risotto.
- Load Up on More Veggies. Risotto is incredibly forgiving when it comes to adding extra vegetables. Enhance the nutritional value and texture by sautéing additional veggies alongside or in place of the mushrooms. Great additions include tender broccoli florets, thinly sliced zucchini, vibrant bell peppers, crisp asparagus spears, sweet cherry tomatoes, green peas (stirred in at the very end), or even nutritious greens like kale or spinach, which wilt beautifully into the creamy rice.
- Experiment with Different Proteins. While Italian sausage is fantastic, feel free to switch up the protein to suit your preferences. Consider using lean ground chicken or turkey sausage, crispy diced bacon, shredded cooked chicken, or even delicate sautéed shrimp (added right at the end to prevent overcooking). Each protein will impart its own unique flavor profile to the risotto.
- Elevate with Fresh Herbs and Seasonings. Fresh herbs can truly brighten and enhance the flavors of your risotto. Sprinkle in finely chopped fresh thyme leaves, a hint of minced rosemary, or delicate fresh basil ribbons for an aromatic touch. A classic combination is sausage and parsley, which adds a fresh, peppery note. A pinch of red pepper flakes can also be added with the garlic for a subtle warmth.
- Utilize Your Instant Pot for Speed. If you’re looking to speed up the process without sacrificing flavor, your Instant Pot can be a game-changer. Brown the sausage and sauté the mushrooms separately using the Instant Pot’s Sauté mode, then remove them from the pot. Then, prepare the risotto according to my specific Instant Pot risotto recipe (which streamlines the broth addition). Afterward, stir in the pre-cooked sausage and mushrooms and finish the risotto as written with butter and Parmesan.
Helpful Tools for Risotto Success
Having the right kitchen tools can make the process of crafting perfect risotto even more enjoyable and efficient:
- Ladle: Essential for gradually adding broth to the risotto.
- Non-Stick Skillet: A large, heavy-bottomed non-stick skillet or a Dutch oven is ideal for consistent heat distribution and preventing sticking.
- Wooden Spoons: Perfect for stirring risotto as they won’t scratch your pan and offer good control for gently agitating the rice.
Frequently Asked Questions About Risotto
Risotto typically requires a focused 20-30 minutes of active cooking once the broth additions begin, but the entire process from start to finish, including prep work and sautéing aromatics, usually takes about 30-40 minutes. The key is to add warm broth gradually, one ladleful at a time, stirring consistently and allowing each addition to absorb before adding the next. You’ll know it’s done when the rice is tender and creamy, yet still retains a slight bite or al dente texture in the center.
While you don’t want to stir the rice *too* often, which can make it gluey, not stirring at all is detrimental. Constant, gentle stirring is essential because it encourages the Arborio rice grains to rub against each other, releasing their starchy outer layer into the cooking liquid. This starch is what creates the signature creamy consistency of risotto. If you don’t stir enough, the rice may stick to the bottom of the pan and burn, and it won’t achieve that desired creamy texture. As a good rule of thumb, I typically give the rice a good stir each time I add a new ladle of broth, ensuring the starches are released and the rice cooks evenly.
No, risotto should definitely be cooked uncovered. Leaving the pot uncovered allows the liquid to evaporate effectively, concentrating the flavors and allowing the rice to absorb the broth properly. Covering the pot would trap the steam, causing the rice to steam rather than slowly absorb the liquid and release its starches, which would result in a less creamy, potentially mushy risotto.
What to Serve With This Flavorful Risotto
In Italy, risotto is traditionally enjoyed as a “primo piatto,” or a first course, meant to prepare the palate for the main meal. However, because this particular sausage risotto is so wonderfully robust, packed with protein from the Italian sausage and savory mushrooms, I often serve it as the main course itself! It’s incredibly hearty and satisfying on its own, making for a complete meal.
If you wish to complement its richness, a light and crisp side salad is perfect for cutting through the creamy texture. Consider a fresh Caesar salad with a tangy dressing or a simple tossed salad with a vinaigrette. To truly round out the meal for a more elaborate dinner, pair this glorious risotto with juicy lemon garlic pork chops or tender Chicken Lombardy. And of course, you can never go wrong with a warm basket of crusty garlic bread or soft, pillowy breadsticks to sop up every last bit of creamy goodness! For a truly Italian dessert experience, finish your meal with a homemade lemon tiramisu, offering a bright and refreshing contrast.
Storing and Reheating Leftover Risotto
Proper storage and reheating ensure you can enjoy your delicious sausage risotto for another meal:
- Refrigerate Promptly. Any leftover sausage risotto should be transferred to an airtight container and stored in the refrigerator as soon as it has cooled down to room temperature. It will remain fresh and delicious for up to 2 days. While technically possible, I generally don’t recommend freezing risotto leftovers. The texture of the rice can become a bit grainy and less creamy after thawing, detracting from the overall quality of the dish.
- Reheat for Creamy Perfection. The best way to warm up leftover risotto is on the stovetop. Place the desired portion in a skillet over medium-low heat and add a splash of extra broth (chicken or beef works well), water, or even a little milk or cream. Stir gently but consistently as it heats through, allowing the added liquid to rehydrate the rice and restore its creamy consistency. You can also reheat risotto in the microwave, adding a bit of liquid before warming in short bursts, stirring in between, until heated through.
More Delightful Sausage Recipes to Explore
If you’re a fan of sausage and looking for more culinary inspiration, these recipes are sure to please:
- Crock Pot Sausage and Peppers: An effortless and flavorful one-pot meal.
- Sausage Penne Pasta: A comforting pasta dish that comes together quickly.
- Cajun Sausage Pasta: A vibrant, spicy, and satisfying one-pot wonder.
- Sausage Cups: Perfect for breakfast, brunch, or an appetizer!
Sausage Risotto
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Ingredients
- 4 cups beef broth
- 2 cups water
- 2 Tablespoons butter, divided
- 1 Tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- ½ cup white wine
- 2 cups Arborio Rice
- 1 pound Italian sausage
- 8 oz mushrooms, sliced
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
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In a saucepan, combine beef broth and water. Heat over medium-low heat to keep warm, but not boiling. This ensures the broth doesn’t cool down the rice as you add it.4 cups beef broth, 2 cups water
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In a large, heavy-bottomed skillet or Dutch oven, melt 1 Tablespoon of butter and olive oil together over medium heat. Add the finely chopped onions and cook for 5-6 minutes until they are softened and translucent. Stir in the minced garlic and cook for an additional minute until fragrant, being careful not to brown it.2 Tablespoons butter, 1 Tablespoon olive oil, 1 small onion, 3 cloves garlic
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Add the Arborio rice to the skillet, stirring continually for about a minute until each grain is coated in the oil and butter and appears slightly translucent. Pour in the white wine and let it simmer, stirring, for a minute or two until most of the liquid is absorbed by the rice.2 cups Arborio Rice, ½ cup white wine
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Begin the gradual broth addition. Ladle about 1 cup of the warm broth into the pan, stir frequently until the liquid is mostly absorbed by the rice. Continue this process, adding 1 ladle of warm broth at a time, allowing it to absorb between additions, until the rice is tender and creamy with a slight al dente bite (this will take approximately 20-30 minutes). You may have a little stock left over, or you can add a touch more broth or water at the end if the risotto is too thick.
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Meanwhile, in a separate skillet, brown the Italian sausage over medium-high heat. Break it apart into small, even pieces as it cooks until it is fully cooked through and nicely browned. Remove the sausage from the skillet and drain any excess grease.1 pound Italian sausage
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Using the same skillet (no need to clean it, the fond adds flavor!), cook the sliced mushrooms over medium-high heat. Sauté them until they are beautifully browned and tender, about 5-7 minutes. Remove from heat.8 oz mushrooms
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Once the risotto rice is perfectly cooked, add the browned sausage and sautéed mushrooms to the pan. Mix gently until they are well incorporated throughout the creamy rice.
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Stir in the remaining 1 Tablespoon of butter and the grated Parmesan cheese. Mix well until the butter is melted and the cheese is fully integrated, creating a glossy, rich finish.2 Tablespoons butter, ½ cup grated Parmesan cheese
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Taste the risotto and adjust seasoning as necessary with salt and freshly ground black pepper. Remember, the broth and sausage add considerable salt, so taste before adding more.Salt and pepper to taste
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Serve this delicious creamy sausage risotto immediately, garnished with fresh parsley if desired. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
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