NEED MORE INFO? Scan the QR code to go to the online recipe.
Recipe compliments of www.ITISAKEEPER.com
Easy Sausage Risotto
Easy Sausage Risotto takes regular creamy risotto to the next flavor level. The hot sausage and sweet peppers come together to make this delicious comfort food.
Equipment
- Sharp Knife
- 2 Large Pots
Ingredients
Creamy Risotto
- 5 cups Chicken stock
- 3 tablespoons Butter
- 2 tablespoons Olive oil
- 1 Shallot, finely minced
- 3 cloves Garlic, finely minced
- 2 cups Arborio rice
- 1 cup White wine
- ¼ cup Heavy cream
- ¼ cup Parmesan cheese
Sausage Mix-In
- 1 tablespoon Olive oil
- 1 ½ pounds Italian sausage, casings removed
- 1 Red bell pepper, diced
- 1 Green bell pepper, diced
- 1 medium Onion, diced
- 1 clove Garlic, minced
- 2 teaspoons Italian seasoning
- 2 tablespoons Tomato paste
- 1 cup White wine, or chicken broth
Instructions
Creamy Risotto
- In a large pot, bring chicken stock to a simmer over medium-low heat.
- In another large pot, heat oil and 2 tablespoons of butter over medium heat until melted.
- Sauté shallots and garlic until tender, being careful not to brown the shallots or garlic.
- Add rice and stir for 2 minutes, making sure rice is evenly coated with butter.
- Add wine to rice, stirring regularly.
- When wine is completely absorbed by the rice, add 1 cup of the hot stock.
- Continue to add stock, 1 cup at a time once the previous cup is absorbed by the rice.
- Stir rice continually. After 18 minutes, remove the rice from the heat and add the parmesan cheese and 1 tablespoon of butter, stirring until melted.
- Stir in cream until mixed well.
- Add any other cooked components at this time (proteins, vegetables, etc.)
- Season with salt and pepper to taste.
Sausage Mix-In
- Add olive oil to large skillet over medium-high heat. Add sausage, breaking it up into crumbles. Cook until the sausage is cooked through. Remove sausage from the pan.
- Leave 1 tablespoon of the rendered sausage fat in the pan and add peppers and onions. Sauté until soft and slightly browned. Add garlic, Italian seasoning, tomato paste, wine and cooked sausage.
- Let simmer for 5 minutes.
- Stir mixture into the prepared risotto. Top with grated Parmesan cheese and serve immediately.
Christina's Notes
- Use Warm Broth: Adding cold broth will lower the temperature of the rice and slow down the cooking process. Keep your broth warm on a simmer.
- Toast the Rice: Before adding any liquid, sauté the rice with the aromatics for a minute or two until the edges become translucent. This helps to develop flavor and create a slightly firmer texture.
- Deglaze with Wine (Optional but Recommended): If using wine, add it after toasting the rice and cook until it's fully absorbed. This adds a layer of complexity.
- Don't Rush the Process: While an "easy" recipe aims to be quicker, don't try to speed it up too much. Adding the broth gradually and allowing it to be absorbed is key to the creamy texture.
- Seasoning is Key: Taste and adjust the seasoning (salt, pepper, and any other spices) throughout the cooking process.
- Finish with Fat and Cheese: The final addition of butter (or olive oil) and grated cheese creates a luscious and glossy finish. Stir vigorously to emulsify.
- Serve Immediately: Risotto is best enjoyed fresh when it's at its creamiest.
- Don't Be Afraid to Experiment: Risotto is an Italian rice dish that can easily be played around with to include different ingredients and flavor combinations.
- Serve With: Serve delicious risotto with Air Fryer Salmon and Asparagus, Crock Pot Spicy Italian Sausage and Peppers or Baked Bruschetta Chicken.