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Meat, Italy

Sausage risotto

Sausage risotto is a creamy Italian dish for 4 people, ready in 40 minutes, with medium difficulty, for €2.80 per person. The key to success is adding the broth one ladle at a time, always hot, while stirring constantly to release the rice's starch and get that creamy texture without any cream.

Tonight we're making a creamy sausage risotto, a comforting dish that cooks in just one pot.

Sausage risotto
Total time
40 min
Difficulty
Medium
Cost per person
€2.80
Calories per person
710 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Crumbled, well browned sausage flavors the whole dish from the very first step, leaving little crisp bits that turn up in every spoonful. The arborio rice swells slowly in the hot broth, ladle after ladle, until it turns tender on the outside while staying slightly firm at the center. Cold butter and Parmesan stirred in off the heat do the rest, giving that spoon coating richness without a drop of cream.

This is a cold weather weeknight dish, the kind you make when it gets dark early and you want one pot to watch instead of three pans going at once. Kids like the tender texture and the straightforward sausage flavor, while adults appreciate that it takes some attention without being complicated. It also makes a solid choice for a quiet Sunday, as long as you stay near the stove while it cooks.

The ingredients

4 people

Pantry

  • Arborio riceoften in the pantry 320 g
  • Dry white wineoften in the pantry 15 cl
  • Chicken brothoften in the pantry 1 l
  • Olive oiloften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Butcher

  • Pork sausages 4

Fruits and vegetables

  • Onion 1

Dairy

  • Grated Parmesan 60 g
  • Butter 40 g

Allergens Lactose

The step by step recipe

  1. Remove the casing from the sausages and crumble the meat into a pot with the oil, then let it brown. 6 min

    Let the meat get well colored, those browned bits are what flavor the whole risotto.

  2. Add the chopped onion and let it soften together with the meat. 3 min

    If the onion sticks, a spoonful of broth is enough to loosen the browned bits.

  3. Add the rice without rinsing it and toast it for a minute, then pour in the white wine. 2 min

    The rice is ready when the edges turn translucent, the wine should evaporate completely.

  4. Pour in the hot broth one ladle at a time while stirring, until the rice is tender. 18 min

    Start tasting at sixteen minutes, the grain should stay slightly firm at the center.

  5. Off the heat, stir in the cold butter and Parmesan, cover and let rest two minutes before serving.

    This mantecatura step, butter and Parmesan, is what makes it creamy without any cream.

Our tips to get it right

  • Keep your broth hot in a separate pot nearby, cold broth cools the rice down with each addition and stretches out the cooking time.
  • Never rinse arborio rice before cooking it, the starch on its surface is exactly what gives risotto its creaminess.
  • Taste your white wine before using it, anything too sharp or too sweet will come through directly in the finished dish.

The variations

  • Swap the pork sausages for chicken sausages for a milder version, the cooking time stays the same.
  • For a vegetarian version, replace the sausage with sliced mushrooms browned in the pan and keep the rest of the recipe as is.
  • For a quicker version, use regular round rice instead of arborio, just watch it closely since it cooks a bit faster.

What to serve it with

  • A green salad with a sharp dressing
  • A glass of the same white wine
  • Steamed green vegetables on the side

Storage

This risotto keeps for 2 days in the fridge in a sealed container, though it loses some creaminess as it cools. Reheat it gently in a pot with a splash of broth or water to bring the texture back. Freezing isn't recommended, the rice turns mushy once thawed.

Questions about this dish

Can you use a different rice instead of arborio?

Yes, carnaroli works just as well and is a bit more forgiving with timing. Regular round rice works in a pinch, but it releases less starch so the result will be a bit less creamy.

Can you make this risotto ahead of time?

Risotto is best eaten right after cooking, since it loses its texture as it sits. You can prep the sausage and onion ahead of time and reheat them just before starting the rice.

What if the rice is still firm after all the broth is used?

Keep going with a bit of hot water, one ladle at a time, until the grain is tender all the way through. It's better to extend the cooking slightly than to serve rice that's still crunchy.

Do kids usually like this dish?

Yes, the sausage flavor is familiar and the creamy rice tends to go over well without much fuss. You can cut back on the pepper a bit if your kids prefer milder food.

How long does it take to make a sausage risotto?

Count 40 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a sausage risotto?

About 710 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a sausage risotto cost?

About €2.80 per serving, or €11.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

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