Sausage Risotto

Instructions

1. Gather all your ingredients and equipment. You’ll need a large saucepan or deep skillet, a wooden spoon, a ladle, and a cheese grater.
2. Heat the olive oil in the saucepan over medium heat. Once the oil is hot but not smoking, add the chopped onion. Cook, stirring occasionally, for about 5 minutes or until the onion is translucent.
3. Add the minced garlic and cook for another 1 minute, stirring constantly to avoid burning.
4. Add the sausage to the pan, breaking it up with your spoon. Cook until browned all over, about 5-7 minutes. If there’s excess fat, carefully drain it off.
5. Pour in the Arborio rice, stirring to coat the grains with the oil and sausage mixture. Cook for about 2 minutes until the edges of the rice become translucent.
6. Add the white wine. Stir constantly until the wine is absorbed. This step is crucial for adding depth of flavor.
7. Begin adding the warmed chicken broth, one ladle at a time. Stir gently and continuously, allowing each addition of broth to be absorbed before adding the next. This process should take about 18-20 minutes. The rice should be creamy and slightly al dente.
8. Once the rice is done, turn off the heat and stir in the Parmesan cheese, butter, and season with salt and pepper. Stir until the butter is melted and everything is well combined.
9. Serve the risotto immediately, garnished with freshly chopped parsley. Enjoy your deliciously creamy Sausage Risotto!