Mushroom Risotto with Italian Sausage Sauce
Indulge in the bold flavors of this elegant yet comforting Mushroom Risotto with Italian Sausage Sauce, a perfect harmony of creamy risotto and robust Italian flair. This recipe combines perfectly cooked Arborio rice simmered in a rich stock and deglazed with white wine, featuring tender cremini mushrooms sautéed in butter for earthy depth. The dish is elevated with a hearty Italian sausage sauce, simmered with crushed tomatoes, tomato paste, and a touch of red chili flakes for a hint of spice. Finished with fresh basil and a generous sprinkle of Parmesan, this recipe is a feast for both the eyes and palate. Ideal for dinner parties or family meals, this restaurant-quality dish delivers satisfying flavors in just an hour. Perfectly balanced, it’s a must-try for risotto and Italian cuisine lovers alike!
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 6 cups Chicken or vegetable stock
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 small, minced Shallot
- 2 minced Garlic cloves
- 0.5 cup White wine
- 0.75 cup Parmesan cheese
- 8 ounces Cremini mushrooms
- 2 tablespoons, chopped Fresh parsley
- 8 ounces Italian sausage (casings removed)
- 1 cup Crushed tomatoes
- 1 tablespoon Tomato paste
- 1 teaspoon Dried oregano
- 0.5 teaspoon Red chili flakes
- 1 to taste Salt
- 1 to taste Pepper
- 2 tablespoons, chopped Fresh basil leaves
Instructions
In a medium saucepan, heat the chicken or vegetable stock over low heat and keep it warm throughout the cooking process.
In a large, heavy-bottomed skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced shallot and garlic, and sauté for 2-3 minutes until softened.
Add the Arborio rice to the skillet and toast for 1-2 minutes, stirring constantly, until the edges of the grains are translucent.
Deglaze the skillet with the white wine, stirring until the liquid is mostly absorbed.
Begin adding the warm stock, one ladle at a time, stirring frequently. Allow each ladleful of stock to absorb before adding the next. This process should take 20-25 minutes.
While the risotto is cooking, slice the cremini mushrooms and sauté them in a separate pan with 1 tablespoon of butter until golden and tender. Set aside.
In another skillet, cook the Italian sausage over medium heat, breaking it apart into small pieces. Once browned, add the crushed tomatoes, tomato paste, dried oregano, and red chili flakes. Simmer for 8-10 minutes.
Once the risotto is creamy and the rice is tender, stir in the sautéed mushrooms, remaining butter, Parmesan cheese, and chopped parsley. Season with salt and pepper to taste.
To plate, spoon the mushroom risotto onto a serving dish and top with the Italian sausage sauce. Garnish with fresh basil leaves and additional Parmesan if desired.
Serve immediately and enjoy your Mushroom Risotto with Italian Sausage Sauce!
Nutrition Facts
Calories |
706 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.7 g | 43% | |
| Saturated Fat | 13.1 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 2376 mg | 103% | |
| Total Carbohydrate | 72.2 g | 26% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 6.9 g | ||
| Protein | 24.8 g | 50% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 231 mg | 18% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 781 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
