Sausage and Mushroom Risotto

I should probably be embarrassed about this, but I'm not.  I must admit that I've had a box of arborio rice (aka risotto rice) staring at me from my pantry since I moved into my new apartment.  To put this into perspective, I moved in back in April 2013...

I'm probably in the minority when I say that I think risotto is one of the easiest things to make.  I feel as if I overlook it so often in my attempt to whip up other dishes or treats that I feel I haven't "done" yet.  Risotto is simple and delicious and cheesy and I-just-need-to-reach-for-that-darn-box!

When I opened the cupboard door for the umpteenth time and saw the risotto again, I finally decided that it was time for action.  Even though I have an endless list of risotto recipes bookmarked online and torn out of magazines, I had recently been assigned Heather's blog, Join Us, Pull Up A Chair, this month's Secret Recipe Club.  There are so many tasty recipes on this site that you really must do yourself a favor and check it out!  While I tried to give each recipe a fair shot at being "the one" for this month, I have to say that I definitely honed in on the Baked Sausage and Mushroom Risotto recipe.  Come on!  You know I feel some kind of way about sausage.  Once we add in the mushrooms, cheese, and risotto, this was a clear winner in my eyes.

Another disclaimer here: I didn't bake the risotto like the original recipe recommended.  I wanted to, but I ran out of time and just quickly finished it on the stovetop.  I did use all the ingredients though, so I'm about 100% sure the taste was spot on, which is a good thing because this risotto was insanely delicious!  All I can say is that you must give this is a shot if you even only halfway love this combination of ingredients.  Don't walk to your kitchen.  Run!


Sausage and Mushroom Risotto
slightly adapted from Join Us, Pull Up a Chair
makes 4-6 servings

Print Recipe

  • 1 lb sausage, casings removed
  • 2 teaspoons olive oil
  • 1 onion, finely chopped
  • 8 ounces cremini mushrooms, sliced
  • 1 1/2 cups arborio rice
  • 5 cups low-sodium chicken broth, warmed
  • 3/4 cup grated parmesan cheese
  • salt & black pepper

1)  In a large saucepan, cook the sausage over medium heat, with no oil.  Stir to break up the sausage as it cooks.

2) Saute for 6-8 minutes, or until browned. Spoon the sausage onto a paper-towel lined plate and drain the fat from the pan.

3) Return the same pan to the stove, over medium heat.  Drizzle in the olive oil and allow to warm through.

4) Toss in the onion and mushrooms.  Season with salt and pepper.

5) Cook until the onion is soft and any liquid from the mushrooms has evaporated, about 8-10 minutes.

6) Pour in 3/4 cup of warm chicken broth, scraping the bottom of the pan to release any browned bits.

7) Lower the heat to low.  Stir in the rice and allow it to simmer in the broth for about 3 minutes, or until most of the liquid is absorbed by the rice.  Stir often to prevent the rice from sticking together or to the bottom of the pan.

8) Repeat the step above, adding 3/4 cup of warm broth each time, until all the broth is gone.  Make sure to continue stirring as the liquid is absorbed.  Allow the risotto to simmer until the rice is just tender and the mixture is creamy.

9) Stir in parmesan cheese and the reserved sausage meat.  Serve immediately.