Tuesday, November 6, 2007

Italian Sausage Risotto

*~*~*~This is one of our family's favorites!!!*~*~*~*
Serves 4-6


1 lb Italian pork sausage
1 onion, finely chopped
1 T butter
1 ¼ C Arborio rice
½ C good red wine
3 C hot chicken broth
1 T grated Parmesan cheese (plus extra to serve)
salt & pepper to taste


1. Skin the sausages and pinch small sections into a large frying pan. Fry gently until lightly crusty. Remove sausage from pan and set aside.

2. In the frying pan melt the butter, add the onion and cook over moderate heat until it softens. Add the rice and toss until well coated in butter, stirring constantly.

3. Add the wine and stir until it is absorbed. Add the sausage and stir through.

4. Add the chicken broth and bring back to a boil. Reduce the heat to very low , cover, and cook 15-20 minutes until the broth is absorbed and the rice is tender, stirring occasionally.

5. Remove from heat. Stir in Parmesan, add salt & pepper to taste and serve.


  1. What do you do with the sausage? Do you need to add it into the risotto at the end?

  2. This recipe is awesome. I though I lost it when our CSA newsletter containing it mysteriously vanished from my email. Glad I found it on here again. We are making it tonight!