Leek and Sausage Risotto

Name: Leek and Sausage Risotto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: Carnaroli rice 1.67 cups; Leeks 3 &frac13; cups; Sausage 0.7 lb; Vegetable broth 4 ¼ cups; Dry white wine 3.5 oz; Butter 2 tbsp; Fine salt to taste; Black pepper to taste; Mascarpone cheese 3 oz; Butter cold 2 ¾ tbsp; Parmigiano Reggiano PDO cheese (to be grated) 0.2 lb

it es fr de br

Gluten Free

Difficulty: Easy
Prep time: 10 min
Cook time: 30 min
Serving: 4
Cost: Low

PRESENTATION

Recipe by
Sebastian Fitarau

Risotto with leeks and sausage is, well, a really comforting food, especially for folks up in Northern Italy when those winter nights get chilly. The way the tender leeks mix with the bold, savory sausage? It's just perfect. Seriously good. Places like Lombardy and Piedmont are all about it, and you can totally see why. And it's a dish that's both creamy and super filling. And here's the thing: when you add some mascarpone at the end, it makes the risotto so so smooth—it practically melts in your mouth.

In Northern Italy, they talk about ‘risotti all’onda,’ which is their way of saying the risotto should be wavy, not stiff—moist and a bit loose. The leek and sausage risotto recipe brings warmth and happiness to any table, even on those dark, cold nights. And look, some folks might switch it up based on what's around—maybe try a different sausage or toss in some sweet roasted onions for a twist. But no matter what, the heart of an Italian risotto with leeks and sausage stays the same. It's all about rich flavors and creamy textures that make you crave more. Really crave it.

Arborio rice is the go-to, as it soaks up the stock and mascarpone, giving that classic Northern Italian silky texture. So here's the deal: many families have their own spin on this sausage and leek risotto, but however you whip it up, it is always special. It's that kind of one-pot risotto meal that, while not fussy, feels kinda luxurious. Perfect for a quick weeknight dinner or shining at a weekend family gathering, this easy dish nails everything wonderful about traditional risotto from Northern Italy—warm, golden, and seriously satisfying. Really, it's a true celebration of simple ingredients coming together to create something amazing. So, can't go wrong with that.

INGREDIENTS

Carnaroli rice 1.67 cups (320 g)

Leeks 3 ⅓ cups (300 g)

Sausage 0.7 lb (300 g)

Vegetable broth 4 ¼ cups (1 l)

Dry white wine 3.5 oz (100 g)

Butter 2 tbsp (30 g)

Fine salt to taste

Black pepper to taste

For Creaming: Mascarpone cheese 3 oz (80 g); Butter 2 ¾ tbsp (40 g) - cold; Parmigiano Reggiano PDO cheese 0.2 lb (50 g) - (to be grated)

Preparation

How to prepare Leek and Sausage Risotto

To prepare the leek and sausage risotto, first make the Vegetable broth following our recipe and keep it warm. Remove the green part of the leeks and slice them into thin rounds 1. Remove the casing from the sausage 2 and crumble it with your hands 3.

In a large saucepan, melt the butter 4, then add the sausage 5 and brown it for a few minutes over high heat, stirring frequently 6.

When it is nicely golden, add the leeks 7 and cook over medium heat for about 5 minutes 8, until they have softened. At this point, add the rice to the saucepan 9 and toast it for a couple of minutes, stirring well to combine it with the rest of the ingredients.

Season with salt 10 and deglaze with white wine 11, then let the alcohol evaporate completely. Now start adding the broth, one ladle at a time 12, always waiting for it to be absorbed before adding more. Continue in this way for about 15-18 minutes, until the rice is cooked.

Once cooked, turn off the heat and cream with mascarpone 13, butter 14, and grated Parmigiano Reggiano 15.

Cover with the lid 16 and let it rest for a couple of minutes before stirring vigorously to combine everything 17. Finally, adjust the salt and pepper. Your leek and sausage risotto is ready to be served 18!