California Central Coast Recipes

Sausage Risotto

This is a another delicious risotto that is perfect when accompanied with a nice Balsamic vinaigrette salad.

Pretty much all risottos reheat well, so if you’re inclined, make extra for another nice meal when you’re in a hurry.

I prefer to use a fresh Italian fennel sausage that usually is available at most grocery stores. Usually I prepare the sausage portion in advance so at dinnertime it's quicker to assemble and cook the meal.

For technique insights, please see Risotto - Rice Italian Style! ©2018, Sausage Risotto
Preparation time: 30 minutes
Cooking time: 30 minutes
re-calculate ingredients for:


1-1/3 pounds Italian sausage or other similar sausage
1 Tablespoons butter
4 Tablespoons olive oil
1 cup onion , finely chopped
1 cup dry white wine
2 cups Risotto
8 to 10 cups hot reduced sodium chicken broth
1 cup Italian parsley , chopped
1 cup Parmesan cheese , grated

Preparation Directions.

1 Cut sausage links into 1/4 inch pieces and place in a frying pan with 1 cup water. Cook covered over medium-low heat turning until all sides of meat look whitish but not fully cooked.

2 Drain off excess water in pan. Add a tablespoon or two of olive oil and continue to lightly brown the sausage. With a slotted spoon, remove from pan and blot on paper towels. Set aside.

3 In a large saucepan or Dutch oven, add butter and olive oil and heat over medium-low heat. Add onion and cook about 4- 5 minutes-(until softened).

4 Add sausage and cook two to three minutes to reheat. Add wine and cook until wine is reduced by half on high heat.

5 Stir in rice to coat evenly. Give it a few strong strokes. Reduce heat to medium. Ladle in two cups broth and cook until absorbed ( 5-6 min.)

6 Continue stirring and keep adding as much broth as needed 1/2 cup at a time until rice is creamy and tender but firm in the center. The process takes about 18 minutes from the time you add the first broth. (Set a timer for a guideline.)

7 Add in parsley and stir. Then add in Parmesan. Stir and remove from heat.

8 Serve on warmed dinner plates, adding a sprinkle of additional chopped parsley on top of the risotto for a nice presentation.

9 Have additional Parmesan cheese at the table.

Wine and Food Pairing and Serving Suggestions.

Wine suggestion: A Red Zinfandel works well.

A tip from Sue!

Shake That Can!

When selecting a can of vegetables, fruit or stew-like contents, while holding the can in your hand and carefully rotating it back and forth, you can tell just HOW MUCH volume is made up of actual solids versus liquid (i.e buying a can of canned whole tomatoes in their juices). The less slippage back and forth, the higher the solid food-content versus liquid and a better bargain for the price!