Joy the Baker

Sausage and Mushroom Risotto

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Sausage and Mushroom Risotto

As I move through the days, the months, the year, the seasons, I’ve noticed that my body always tells me what I need.  These days it’s all citrus juices and earth flavors.  Don’t get me wrong, I generally move through my days filling my body with coffee and sugar in various forms, paying very little attention to the little voice inside me crying for baby carrots.  

These days my cravings have been undeniable.  I want big bowl of warm goodness that make me feel like I have my feet on the ground.  This earthy and salty risotto is undeniably grounding, comforting, warm, and otherwise perfect.

This is the first time I’ve made risotto on the stovetop.  I’ll walk you through my technique and mild panic.  

If the stirring is more than you can handle (no judgement, I get it), you can try this Baked Lemon Risotto.  One stir and some quality oven time.  A dream, really! 

And!  For sweeter Arborio rice indulgences:  Maple Ginger Rice Pudding.  In other words, I’m not leaving my house again until I need to go stock up on more rice.  Until then, I’ll have the Do Not Disturb sign on my door. Thaaaanks! 

Sausage and Mushroom Risotto

Risotto requires a soundtrack.  Something smooth and steady.  I went with Sarah Vaughan.  

We’ll need Cremini mushrooms, a pound, wiped clean and sliced thick.  Garlic and onions, butter and olive oil.  

Risotto is about building depth of flavor.  Soy sauce added to the stock for its earthy salt.  Turkey stock because it’s richer and more round that chicken stock.  Fresh thyme for brightness and depth.  White wine to deglaze the pan.  Parmesan for salty creaminess.

Successes.   

Sausage and Mushroom Risotto

Mushrooms are cooked down with onions and garlic.  Mushrooms hold a lot of liquid so we cook them down, losing some of the liquid and intensifying the flavor of the mushrooms.  I also love how browned and tender they get.  

I removed the sausage from the casing and cooked and crumbled them until extra browned.  

Sausage and Mushroom Risotto

All those toasty browned bits… that’s where the flavor lives!  

Sausage and Mushroom Risotto

Next up:  rice.  

Some cooks might remove the cooked mushroom and sausage from the pan whole they stir and hydrate the rice.  Removing the mushroom mixture will make the rice easier to stir but… let’s just throw it all together and see what happens. 

Sausage and Mushroom Risotto

Now… if we’ve cooked the mushrooms correctly, the bottom of the pan should be coated in a layer of almost burnt bits.  White wine added to the hot pan plus a quick stir and stir and stir will bring up all of those browned bits of flavor.  

Sausage and Mushroom Risotto

Now we’re all up in the mix.  

Simmering hot turkey stock is ladled into the mushroom, sausage and rice.  Stir.  Stir.  Stare and stirred until the liquid is absorbed.  

Repeat until most of the stock has been ladled into and absorbed by the rice.  About midway through the stirring I had my doubts.  Would the rice really absorb the liquid and soften up just right?  I was basically doubting every Italian grandmother who has slaved over a pot of risotto.  Turns out… it definitely works.  Patience is part of it.  Patience and faith.  

Sausage and Mushroom Risotto

Creamy from a bit of cheese and the starches of the rice.  Earthy with mushrooms.  Savory with sausage.  Full and hearty with turkey stock.  Undeniable in every way.  Bowl full.  Feet on the ground.   

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Sausage and Mushroom Risotto

Hearty, satisfying, supremely savory and mega delicious Winter meal.

  • Author: Joy the Baker
Scale

Ingredients

  • 7 cups low-sodium chicken or turkey broth
  • 2 – 3 cups boiling water
  • 1 tablespoon soy sauce
  • 3 uncooked sausage links, filling removed from the casing
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 yellow onion, diced
  • 3 cloves garlic, peeled and minced
  • 1 pound cremini mushrooms, cleaned and thickly sliced
  • 2 teaspoons fresh thyme leaves
  • 3/4 cup dry white wine
  • 2 1/2 cups Arborio rice
  • 1/2 cup finely grated Parmesan cheese, plus more for topping
  • salt and fresh cracked place pepper to taste
  • chopped chives, for topping

Instructions

  1. In a medium saucepan over low heat, stir together chicken or turkey broth, water, and soy sauce. Bring to a simmer.
  2. Cook sausage in a medium skillet until cooked through and browned.
  3. In a large saucepan over medium heat, melt the butter and olive oil together. Add the onion and saute until softened and translucent, about 5 to 7 minutes. Add the garlic and saute for 2 minutes more. Stirring often.
  4. Add the mushrooms and thyme and stir to coat the mushroom in the fat. Allow the mushrooms to cook down, release their liquid, and brown, about 8 minutes. Stir occasionally.
  5. Add the sausage and rice, stir.
  6. Add the wine and stir quickly, scraping the bottom of the pan to bring up all of the flavorful brown bits. Allow the wine to cook off and absorb into the rice.
  7. Ladle the simmering broth mixture into the mushroom, sausage, and rice mixture. About 1/2 to 1 cup at a time. Stir frequently and allow all of the liquid to absorb before ladling in more liquid.
  8. Continue ladling the broth in until the rice becomes tender, soft and creamy, about 30 minutes.
  9. You may not need all of the liquid, but it’s nice to have.
  10. Once the rice is creamy and tender, stir in the cheese.
  11. Taste and season with salt and pepper.
  12. Serve immediately topped with more cheese and chopped chives. Enjoy!

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Reader Interactions

Comments

  1. Christian

    Try this with Hot Italian Sausage, Baby Portabellos, peas and use SEAFOOD STOCK instead of chicken stock! Amazeballs.

    Reply

  7. Ashley S

    Just made this tonight and it was a hit with everyone, including my 2 and 4 year old which is a miracle. Thanks for the recipe!

    Reply

  8. Katie

    Joy! I made this risotto about a week ago and let lots of friends try it. Since then, no less than four friends/coworkers have made it. All with a slightly different spin, all delicious. Great work with this one – it is clearly a crowd pleaser!!! :) I will definitely be making it again while I wait for spring to arrive.

    Reply

  11. TimedEating

    Lovely recipe – great photos as always! Lots of people get put off making risotto because you have to stand at the stovetop for 30 minutes whilst anyone who’s come round for dinner is sitting there. But you can (and every restaurant in the world does) stop cooking the risotto just before it’s done, pop it in the fridge for a few days and then “finish it” in the same way in 5 minutes just re people come round. Here’s the method if you’re interested, http://www.timedeating.co.uk/tomato-essence-risotto

    Reply

  14. The Queen of Dreaming

    I cook risotto with sausages and fresh porcini quite often! But it’s crazy how different we make it! Starting from the pot, in Italy we use short and large pots to make risotto. There I make a sautéed with extra virgin olive oil and onion and then I add the rice that I make toast for a couple minutes and then I add wine (white or red it depends on the mood, sometimes even beer!). I start to cook my porcini in a pan and only after wine fade I had them with the rice paired of course with the broth. During last absorption of broth I add the sausage that I’ve already cooked in another pan. After that I turn off the flame and add parmesan cheese (or pecorino sometimes, again it depends on the mood) and butter and I let the risotto rest for a couple minutes before serving. When I’m inspired I cook a little more sausage and I make it really crispy and I add it to every plate.

    http://justsem.wordpress.com/

    Reply

  16. Foy

    I making this for dinner. That’s right, it’s on my stove top right now. I wish I knew how much the sausages should weight because 3 sausages seemed kind of arbitrary. I wound up using a little less than a pound. It smells good.

    Reply

  19. Marissa

    Holy cow Joy, you nailed this recipe. Time consuming but so, so worth it. A recommendation to other readers, use turkey stock instead of chicken stock for a richer taste. I used 2 chicken Italian sausage links and 1 pork Italian sausage link. I think I’d probably go 2 pork 1 chicken (or just all pork) next time.

    Reply

  22. Trish

    I just made this for dinner tonight and it was so delicious! I left out the sausage because I wasn’t sure what type would be good with this but it was wonderful even without it. Creamy and comforting–perfect for this cold and rainy day!

    Reply

  34. Chrissy

    I’ve never ever heard of baking risotto! What a concept! I like it. Side note, that is neither her nor there.: I just had the most amazing risotto-corn-bacon-cheddar cakes beneath some eggs benedict and it was heavenly, so if you have any leftovers…

    Reply

  36. Sonja

    Hi Joy. I love risotto, but I love Sarah Vaughan even more! She’s my favorite vocalists of all times! Quiet Nights of Quiet Stars (Corcovado) is where it’s at. Have a great day!

    Reply

  40. Teresa

    Sandra is a New Orleans gal, for sure. Her giveaway is the phrase, “…have to make groceries…” I’ve never heard that anywhere else. Brings back fond memories.

    Reply

  41. fchem101

    I love the descriptions here–it’s amazing how shapes and colors make their way into the language of cooking and how well they work there! Turkey stock shouldn’t be round, but somehow it totally is. Love it.

    Reply

  43. Girl Named Allyn

    Sometimes I have weird texture issues with risotto (which is weird, since the texture is what people love…), but I think that normally has to do with the ingredients incorporated into it that don’t blend well with the creaminess. This, however, would be creamy, chewy, umami perfection and I think I need some now.

    Reply

  46. Rachel Frenkil

    Looks delicious, Joy! Do you think this could be made equally delicious without the sausage and with veggie stock instead?

    Reply

  48. Sandra

    This looks wonderful, and I want to cook it up for supper tonight. I need to make groceries first, though. Can you tell me please, is that an Italian sausage crumbled and browning, and will Chardonnay or Pinot Grigio work equally well for deglazing? How about a wonderful side or salad recipe to go with? And since I’m feeling so inspired and motivated, how about recommending one of your sweets for dessert? Valentine’s Day arrives today!

    Reply

  52. Rebecca @ Bring Back Delicious

    One of the best parts about risotto is the creamy consistency that you get from storing the rice and spreading the starches around if you haven’t seen it, check out a clip of Anthony Bordain’s trip to Venice that shows how they slosh risotto into the air to get that perfect consistency.

    http://m.youtube.com/watch?v=AyQvTefwP48

    Obviously you don’t need to do this or even need to constantly stir to have good risotto. I like to think there’s a happy medium, especially if you drink some of the wine you’re cooking with :)

    Reply

  53. themoonblushbaker

    Glorious meal Joy! I have always done my risotto on the stove top, as I am more fearful of baking it to crisp rather than creamy comfort that I often need. Also I love stirring, it is the best king of therapy :)

    Reply

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