Sausage Risotto

A hearty, satisfying risotto where crumbled Italian sausage is browned until crisp, then stirred back into creamy rice with thyme, white wine, and a buttery mantecatura.

Amount	Ingredient
11¼ oz (320 g)	Carnaroli rice
14 oz (400 g)	Italian sausage (luganega or sweet)
1 quart (1 L)	hot meat broth (chicken or beef)
3 tbsp (40 g)	dry white wine
1	shallot
2 tbsp	extra-virgin olive oil
	fresh thyme
2¾ oz (40 g)	cold butter
1½ oz (40 g)	Parmigiano Reggiano, grated
	black pepper, fine salt

This is the risotto for cold evenings and hungry families. The sausage — luganega or any good Italian sausage — is removed from its casing, browned in olive oil until deeply caramelized, and set aside while the rice toasts in the same pan, picking up all that flavor. Deglazed with white wine, cooked with meat broth, and finished with the sausage stirred back in, fresh thyme, cold butter, and Parmigiano. Simple, rustic, and exactly what everyone wants.

Ingredient notes: Luganega is a fresh, coiled Italian sausage — any good-quality sweet Italian sausage works. Remove the casing before cooking. The sausage is quite fatty, so no extra fat is needed for the rice after browning it.

• Large saucepan (for the risotto)
• Chef's knife and cutting board
• Wooden spoon
• Ladle
• Small bowl (to hold the sausage)

1. Prep the sausage (5 min). Remove the casing by hand (slit it with a knife if needed) and cut the meat into ¾-inch (2 cm) pieces.
2. Brown the sausage (7 min). Heat 2 tbsp of oil in a large saucepan and brown the sausage over medium-high heat for 7 minutes, until deeply golden.
3. Add the shallot and thyme (2 min). Slice the shallot into thin wedges (or chop it) and add to the pan with fresh thyme leaves. Stir well.
4. Deglaze (5 min). Pour in the white wine, scraping the bottom of the pan with a wooden spoon to release the browned bits. Sauté the sausage pieces 5 minutes more.
5. Set the sausage aside (1 min). Transfer the sausage to a bowl, cover, and keep warm. Add the rice to the same pan — no extra oil — and toast 3-4 minutes, stirring often.
6. Cook the risotto (18 min). Add the hot broth a little at a time, waiting for absorption each time, stirring continuously. After about 15 minutes, stir the sausage and shallot back in.
7. Finish and rest (3 min). Add a final splash of broth and finish cooking. Off the heat, stir in the cold butter and Parmigiano. Cover, rest 1 minute, then "saltare all'onda" — toss until the risotto ripples. Serve with fresh thyme and pepper.

• Brown the sausage well. Deep caramelization is where the flavor lives — don't rush it.
• Scrape the fond. The browned bits on the pan bottom are gold; deglaze with wine and scrape them up.
• Toast the rice in the sausage pan. It picks up every drop of leftover flavor.
• Keep the sausage warm. Adding it back at the end keeps it juicy, not dried out.
• Rest before serving. The covered minute lets the risotto settle into all'onda.
• Taste before salting. The sausage and broth are already seasoned.

Mistake	Why It Hurts	The Fix
Skipping the browning	Pale, bland sausage	Medium-high heat, 7 minutes, deep golden
Not scraping the pan	Lost flavor in the fond	Deglaze with wine, scrape well
Adding oil for the rice	Greasy risotto	The sausage fat is enough
Cooking the sausage into the rice	Dry, tough meat	Add back in the final minutes
Over-stirring	Mushy grains	Stir, but let broth absorb between ladles
Salting early	Too salty	Taste before adding salt

• Spicy Version: Use hot Italian sausage with chili flakes.
• Fennel Seed: Add a pinch of fennel seeds with the shallot.
• Porcini Sausage: Sauté sliced mushrooms with the sausage.
• Creamy Twist: A spoonful of mascarpone in the mantecatura.
• Beer Deglaze: Swap the wine for a lager for a rustic twist.

Storage Method	Details
Refrigerator	Store in an airtight container for up to 2 days.
Freezer	Not recommended — the creamy emulsion breaks.
Reheating	Warm gently in a skillet with a splash of broth, stirring until creamy.

Hearty and savory, this risotto pairs with:

• Barbera — Bright acidity cuts the richness.
• Chianti Classico — Cherry notes match the sausage.
• Pinot Nero — Light and food-friendly.
• Franciacorta Rosé — Bubbles for a festive twist.

Per Serving (about 1¼ cups)
Calories	640
Protein	26 g
Fat	28 g
Carbohydrates	70 g
Fiber	2 g

Nutrition values are approximate and will vary with brand choices and substitutions.

What is luganega?

A fresh, coiled Italian pork sausage, typically flavored with pepper and spices. Any good sweet Italian sausage works in its place.

Do I need to remove the casing?

Yes — the casing becomes tough when cooked in the risotto. Slit it and crumble the meat.

Can I use turkey sausage?

Yes, but add a little oil since it's leaner and won't release as much fat.

Why keep the sausage warm while cooking the rice?

So it goes back into the risotto juicy and flavorful in the final minutes, instead of drying out.

How do I know the risotto is done?

The rice should be al dente — tender but with a slight bite — and the whole thing should ripple like a wave when you tilt the pan.

• Risotto al Gorgonzola (Volume 3)
• Risotto con Crema Gialla al Parmigiano (Volume 3)
• Risotto del Contadino (Volume 3)

Recipe from "The Italian Kitchen" by Vita Milanese — Volume 3: Risotto & Rice

Recipe from The Italian Kitchen by Vita Milanese — Volume 3 · Risotto & Rice. Discover all volumes on the ebook page.