Mushroom and Sausage Risotto

Name: Mushroom and Sausage Risotto
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: Carnaroli rice 1 ½ cup; Chanterelle mushrooms (chanterelle) 8.8 oz; Sausage 5.3 oz; Dry white wine 3.5 oz; Parsley chopped 2 tbsp; Garlic 1 clove; White onions 1.4 oz; Extra virgin olive oil 3 ½ tbsp; Butter 4 tbsp; Vegetable broth 4 ¼ cups; Fine salt to taste

it de fr es br

761

Calories per serving

Gluten Free

Energy Kcal 761
Carbohydrates g 76.2
of which sugars g 1.7
Protein g 13.5
Fats g 42.8
of which saturated fat g 16.04
Fiber g 4.7
Cholesterol mg 59
Sodium mg 1115

Difficulty: Easy
Prep time: 10 min
Cook time: 25 min
Serving: 4
Cost: Average

PRESENTATION

Recipe by
Sara Bonaccorsi

When you whip up a risotto with mushrooms and sausage, your kitchen just fills up with warm and inviting aromas that totally remind you of a cozy fall evening. I mean, this beloved dish is from northern Italy—especially Lombardy and Piedmont—where the chilly weather brings fresh mushrooms galore. Chanterelle mushrooms, or finferli, are blended to make a risotto that's so creamy and smooth, like a comforting autumn soup. Some folks love porcini or maybe a mix of champignon and chiodini mushrooms for a different earthy vibe. Thing is, just pick whatever's fresh and tasty.

This mushroom and sausage risotto offers a cozy feeling perfect for a fall dinner. Plus, the sausage adds this deeper, almost savory bite. Some cooks even throw in taleggio cheese at the end, which melts into this velvety finish—a trick from pumpkin risotto recipes around here.

Gathering around big bowls of Italian sausage risotto on chilly nights, especially in Veneto, brings friends and family together. I gotta say, the Arborio rice soaks up all the rich flavors from the mushrooms and sausage—making every bite moist and flavorful. For sure, for those who like experimenting, swapping different mushrooms or adding extra cheese can create really really good variations. This creamy risotto recipe feels both familiar and special and fills your home with a warm, welcoming scent.

In Italy, everyone has their own take—some use dried mushrooms for super intense flavor, while others prefer the classic silky finish with soft cheese. No question, no matter how you make it, a big spoonful of this homemade risotto with sausage is the kind of food that brings people together. It's why northern Italy is famous for its one-pot rice dishes. Whether you're chilling in Lombardy or just dreaming of Italy, this dish is a delicious reminder of the region’s rich culinary traditions and the simple joy of sharing a meal. Really, can't go wrong with it.

How to prepare Mushroom and Sausage Risotto

To prepare the mushroom and sausage risotto, first clean the chanterelles: remove the excess dirt by gently rubbing them with a cloth; then brush them with a soft-bristle brush 1 and finally, if necessary, scrape them with a smooth-bladed knife. If there is a lot of dirt, you can quickly pass the mushrooms under a stream of cold water. Then pat them dry. Cut the chanterelles into pieces 2, taking care to leave some mushrooms whole for the final plating. In a pan, pour 3 tablespoons of oil and the garlic clove 3.

Heat over the stove and then add the mushrooms 4. Cook over high heat for a couple of minutes, then deglaze with 3.5 tablespoons of white wine 5. Salt and continue cooking for 10 minutes. Before turning off the heat, add the freshly chopped parsley 6.

The mushrooms are ready 7, pour one-third of them into the mixer bowl 8; add a tablespoon of vegetable broth and blend until creamy 9 (remember not to blend the whole mushrooms that you will need for plating your risotto). Keep the mushroom cream aside until ready to use.

Prepare the sausage: cut it with a smooth-bladed knife and remove the casing 10. Crumble it with your hands 11. Place the sausage in a pan and brown it with about 2 teaspoons of oil, turning it often. It will take about 5 minutes.

Season with salt and flavor with parsley 13. Keep the sausage aside until ready to use. Heat the vegetable broth and start preparing the risotto. Clean and chop the onion 14; sauté it in a pan with 2 tablespoons of butter 15.

Add the rice and toast it for a few minutes 16, stirring often. Deglaze with the white wine 17 and then lower the heat. Cook for 10 minutes, adding a little vegetable broth at a time when necessary 18.

Add the mushrooms 19 and continue cooking for 5 minutes. Add the sausage 20 and finish cooking the risotto. At the end of cooking, add the mushroom cream and stir 21.

Turn off the heat, add the fresh parsley 22 and stir in 2.5 tablespoons of butter 23. Let it rest for 2 minutes, then plate and add the whole chanterelles. Flavor with some fresh parsley and serve the mushroom and sausage risotto hot 34.