Risotto the Occasion

Creamy Parmesan Risotto with Sautéed Sausage, Garlic, and Onion

45 minutes

Serves 4

DinnerItalianGluten-freeNut-freeShellfish-freeSoy-free

Herb's take

This Italian-inspired risotto proves you don’t need a restaurant kitchen to achieve creamy, dreamy results. You’ll learn the gentle art of coaxing starches from rice, plus how wine and butter transform a humble pantry into a weeknight triumph.

Equipment needed

Dutch oven or heavy-bottomed skillet

Ingredients

Yield

2 tbsp olive oil
12 oz sausage, Italian-style, sliced into 1/2-inch rounds
4 tbsp butter, divided
1 medium onion, finely chopped
4 cloves garlic, minced
1 1/2 cups rice, Arborio or other short-grain
3/4 cup white wine, dry
5 cups chicken broth, low-sodium
3/4 cup parmesan, finely grated (plus more for serving)

Instructions

01
Heat chicken broth in a medium saucepan over low heat and keep it warm.
02
In a large, heavy-bottomed skillet or Dutch oven, heat olive oil over medium-high. Add the sausage rounds and brown on both sides, about 5 minutes. Transfer sausage to a plate.
03
Lower heat to medium. Add 2 tablespoons of butter to the same pan. Stir in the chopped onion and cook until translucent, about 4 minutes.
04
Add the minced garlic and cook just until fragrant, about 30 seconds.
Herb says
Garlic goes in after onion so it doesn’t burn. Burnt garlic is the culinary version of a flat tire.
05
Pour in the rice and stir constantly for 2 minutes, letting the grains get glossy and just start to toast.
06
Add the white wine and stir until almost fully absorbed, about 1-2 minutes.
Herb says
The wine does triple duty: it deglazes, adds acidity, and helps the rice’s surface starches dissolve for creaminess.
07
Begin adding the warm broth, 1/2 cup at a time, stirring gently and allowing each addition to be almost fully absorbed before the next. Continue this process, adding broth and stirring, for 18 to 22 minutes until the rice is creamy but still al dente.
08
Stir in the browned sausage and any juices from the plate during the last 5 minutes of cooking.
09
When the risotto reaches your desired creaminess, remove from heat. Stir in the remaining 2 tablespoons butter and parmesan cheese until melted and glossy.
Herb says
This final enrichment is called ‘mantecatura’ in Italy. It’s the secret handshake to restaurant-level risotto.
10
Taste and season with salt and black pepper as needed.
11
Serve immediately, topped with extra parmesan.

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HERB

Risotto the Occasion

Ingredients

Instructions