If you love risotto, you are going to fall in love with this recipe. This creamy sausage and cheese risotto is incredibly easy to make and brings a comforting, hearty flavor to your table.
Ingredients for Sausage and Cheese Risotto:
- 4 tablespoons unsalted butter or extra-virgin olive oil;
- 1 medium yellow onion, finely chopped;
- 2 links of smoked sausage (Kielbasa or linguica), sliced into rounds;
- 2 cups Arborio rice (or any short-grain rice for risotto);
- 1/2 cup dry white wine;
- 5 cups hot chicken or vegetable broth (or hot water);
- 1/2 cup shredded mozzarella cheese;
- 1 cup grated Parmesan cheese;
- Salt to taste;
- Chopped fresh parsley and scallions to taste.
How to make Sausage and Cheese Risotto:
- In a large pan or Dutch oven, heat half of the butter over medium heat. Sauté the onion and sliced sausage until the sausage is browned and the onion is translucent. Remove from the pan and set aside.
- In the same pan, melt the remaining butter. Add the Arborio rice and toast it for about 3 minutes, stirring constantly until the edges are translucent.
- Pour in the white wine and stir until completely evaporated.
- Begin adding the hot broth one ladle at a time, stirring constantly. Wait until each ladle is absorbed before adding the next, cooking until the rice is al dente.
- Stir the sautéed onion and sausage mixture back into the rice, then fold in the cheeses.
- Season with salt and fresh parsley/scallions to taste. Stir until everything is well combined and creamy. Turn off the heat.
- Serve immediately and enjoy!
Did you know?
Risotto is a classic Italian dish where onion and Arborio rice are lightly sautéed in butter, followed by the gradual addition of broth until the rice is perfectly cooked and creamy.
The term risotto literally means “little rice.” It originated in Northern Italy, specifically in the Lombardy region. The dish dates back to the 11th century, when Sicily was ruled by the Saracens, who introduced the specific rice grain used for authentic risotto to the region.
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