Risotto ai Funghi

This Sausage and Mushroom Risotto is made with dried porcini mushrooms, sausage, onion, rice, rosemary, broth, and saffron.

When it comes to satisfying the taste buds and soothing the soul, few dishes can compete with the indulgence of a well-made risotto. Originating from Northern Italy, this beloved rice dish has gained worldwide popularity for its creamy consistency and versatility. While classic risotto recipes often feature ingredients like seafood or vegetables, our focus today is on a hearty variation that combines the robust flavors of sausage and mushrooms.

The secret to achieving the luscious creaminess of Sausage and Mushroom Risotto lies in the cooking technique. As the Arborio rice simmers slowly, it releases its starches, creating a velvety texture that coats each grain. The gradual addition of hot broth, stirred lovingly into the rice, ensures a gradual absorption, allowing the flavors to meld and develop into a harmonious symphony of tastes.

If you love this recipe, feel free to try my Shiitake Mushroom Burger and my Italian Mahi Mahi.

Jump to:

• What is Sausage and Mushroom Risotto?
• Sausage and Mushroom Risotto Recipe Ingredients
• How to make Sausage and Mushroom Risotto
• What to serve with Sausage and Mushroom Risotto
• Substitutions
• Sausage and Mushroom Risotto Recipe Variations
• Equipment
• How to store Sausage and Mushroom Risotto
• Sausage and Mushroom Risotto Recipe Top tips
• Sausage and Mushroom Risotto Recipe
• Food safety

What is Sausage and Mushroom Risotto?

Sausage and Mushroom Risotto is a delicious and comforting Italian dish made with Arborio rice, sausage, mushrooms, and flavorful broth. It is a creamy and rich rice dish that combines the earthiness of mushrooms, the savory taste of sausage, and the creamy texture of risotto.

Once the rice is cooked to the desired tenderness, the dish is typically finished with grated Parmesan cheese, which adds a nutty and salty flavor, and sometimes a touch of butter for extra richness. It is seasoned with salt, pepper, and herbs such as fresh thyme or parsley.

Sausage and Mushroom Risotto Recipe Ingredients

You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

• Arborio rice
• Lucanica sausage
• Onion
• Dried porcini mushroom
• Bay leaves
• Rosemary
• Red wine
• Chicken broth
• Saffron
• Parmesan

See recipe card for Risotto ai Funghi quantities.

How to make Sausage and Mushroom Risotto

Add porcini mushroom in a small bowl and pour 2 cups hot water until filled up. Let the mushrooms soak for 10-15 minutes. Place a mesh strainer and a paper towel on top of a another bowl or mug. Pour the porcini mushrooms and liquid through the strainer/towel so the liquid filters and pours into the mug. Chop the porcini mushrooms and reserve the filtered liquid.

Bring the chicken broth to a boil in a large stockpot. Reduce heat once boiling and maintain hot.

Hint: You do not need to use all of the chicken broth. Watch as the rice absorbs the liquid and taste until cooked through.

What to serve with Sausage and Mushroom Risotto

• Green Salad: A fresh, crisp green salad makes a refreshing accompaniment to the rich and creamy risotto. Toss together a mix of your favorite salad greens, such as arugula or baby spinach, with a light vinaigrette dressing. The bright and crunchy salad provides a contrasting texture and adds a pop of freshness to the meal.
• Roasted Vegetables: Roasted vegetables, such as roasted Brussels sprouts, carrots, or butternut squash, complement the savory flavors of the risotto. The caramelized edges and tender interior of the roasted vegetables bring a delightful sweetness and a hint of smokiness to the plate.
• Garlic Bread: Crusty garlic bread is a comforting and indulgent addition to a bowl of risotto. Toast slices of bread, then spread them with a garlic-infused butter mixture and sprinkle with grated Parmesan cheese. Pop them under the broiler until golden and serve alongside the risotto for a delicious combination.

Substitutions

Arborio rice: You can use any medium to short grain rice for risotto. If you can't make it to the store, sushi rice will work as well.

Sausage: You can use Italian sausage or Lucanica sausage, as long as it is out of the casing. You can buy de-cased sausage or take them out yourself.

Onion: I used yellow onion for this recipe although you can use red or white onion too.

Mushroom: The dried mushroom really gives this risotto the majority of its flavor. It is so delicious and flavorful.

Spices: You can use a combination of dried basil, parsley or thyme instead of rosemary. Saffron is relatively expensive, but on amazon you can get a bunch for only $13!

Red wine: You can skip this if you do not want to add wine. I used cabernet sauvignon or anything on the drier side will work.

Broth: I love using chicken broth because I think its so flavorful and compliments the mushroom a ton. You can opt to using beef broth or vegetable broth too.

Sausage and Mushroom Risotto Recipe Variations

• Spinach and Sausage Risotto: Add a handful of fresh spinach leaves to the risotto during the last few minutes of cooking. The wilted spinach adds a vibrant color and a touch of freshness to the dish.
• Truffle Mushroom Risotto: Infuse your risotto with the rich and earthy flavor of truffles. Add a few drops of truffle oil or a sprinkle of truffle salt to the risotto towards the end of cooking. This imparts a luxurious and aromatic twist to the dish.
• Sun-Dried Tomato and Sausage Risotto: Along with the mushrooms, incorporate some chopped sun-dried tomatoes into the risotto. The tangy and slightly sweet flavor of the tomatoes pairs beautifully with the savory sausage.
• Blue Cheese and Sausage Risotto: Crumble some blue cheese into the risotto just before serving. The creamy, pungent cheese adds a bold and distinctive flavor that complements the richness of the sausage.
• Lemon and Herb Risotto: Add a splash of fresh lemon juice and a sprinkle of chopped fresh herbs, such as parsley or basil, to brighten up the flavors of the risotto. The citrusy acidity and aromatic herbs provide a refreshing contrast to the richness of the sausage and mushrooms.

Check out this Air Fried Bok Choy.

Equipment

• Large Saucepan or Dutch Oven: A sturdy and spacious saucepan or Dutch oven is essential for cooking the risotto. It should be deep enough to accommodate the rice, sausage, mushrooms, and liquid comfortably.
• Wooden Spoon or Spatula: A wooden spoon or spatula is ideal for stirring the risotto. Its gentle touch helps release the starches from the rice and achieve the desired creamy consistency.
• Chef's Knife: A sharp chef's knife is necessary for chopping ingredients, such as the sausage and mushrooms. It makes the prep work easier and ensures clean and precise cuts.
• Cutting Board: A cutting board provides a stable surface for chopping and preparing ingredients. Opt for a cutting board that is large enough to hold all the ingredients without overcrowding.
• Ladle or Measuring Cup: A ladle or measuring cup with a spout is handy for gradually adding the hot broth to the risotto. It allows for precise measurements and controlled pouring.
• Grater: A grater is needed for grating Parmesan cheese, which adds a rich and nutty flavor to the risotto. Use a fine grater or a microplane for best results.
• Oven Mitts: If you plan to finish the risotto in the oven, oven mitts will be necessary for handling the hot pot.
• Optional: If you prefer a smoother and creamier risotto, an immersion blender can be used to blend a portion of the cooked mushrooms and sausage before adding them back to the risotto. This step is optional but can help achieve a velvety texture.

How to store Sausage and Mushroom Risotto

Storing Sausage and Mushroom Risotto properly is important to maintain its flavor and texture. Here are some guidelines for storing risotto:

1. Refrigeration: Allow the risotto to cool down to room temperature before storing it in the refrigerator. Transfer the risotto to an airtight container or sealable plastic bag. Make sure to remove any excess air from the bag before sealing. Properly stored, the risotto can be refrigerated for up to 3-4 days.
2. Freezing: If you have a large batch of risotto or want to prepare it in advance, you can freeze it for longer-term storage. Place the cooled risotto in a freezer-safe container or freezer bag. Ensure it is tightly sealed to prevent freezer burn. Frozen risotto can be stored for up to 3 months.
3. Thawing and Reheating: When you're ready to enjoy the stored risotto, thaw it overnight in the refrigerator if it was frozen. To reheat, you have a few options:
   • Stovetop: Transfer the risotto to a saucepan and heat it over low to medium heat. Add a splash of broth or water to loosen it up and stir occasionally until heated through.
   • Microwave: Place the risotto in a microwave-safe dish, cover it with a microwave-safe lid or microwave-safe plastic wrap, and heat in 30-second intervals, stirring in between, until warmed to your desired temperature.
   • Oven: For larger quantities, you can reheat the risotto in the oven. Preheat the oven to 350°F (175°C), transfer the risotto to an oven-safe dish, cover it with foil, and bake for about 20-30 minutes or until heated through.
4. Note on Texture: Keep in mind that risotto tends to absorb liquid as it sits, so the reheated risotto may be slightly drier than when freshly made. You can revive the creaminess by adding a splash of broth or water and stirring it in while reheating.

Sausage and Mushroom Risotto Recipe Top tips

• Use Arborio or Carnaroli Rice: These varieties of short-grain rice have a high starch content, which is essential for achieving the creamy texture of risotto. They absorb liquid well and release starch as they cook, creating the desired creaminess.
• Sauté the Sausage and Mushrooms Separately: To ensure proper browning and flavor development, sauté the sausage and mushrooms separately before adding them to the risotto. This allows each ingredient to develop its own distinct flavor and prevents overcrowding in the pan.
• Toast the Rice: Before adding the liquid, toast the rice in a little olive oil or butter over medium heat for a couple of minutes. This step helps to coat the grains with fat and enhances the nutty flavor of the risotto.
• Gradually Add Hot Broth: Add the broth to the risotto gradually, one ladleful at a time, stirring continuously. This slow addition and stirring process allows the rice to absorb the liquid gradually, resulting in a creamy and tender texture.
• Simmer on Medium-Low Heat: Maintain a gentle simmer on medium-low heat while cooking the risotto. This ensures even cooking and prevents the rice from sticking to the bottom of the pan.
• Taste and Adjust Seasoning: Throughout the cooking process, taste the risotto and adjust the seasoning as needed. Add salt, pepper, or any additional herbs or spices to suit your taste preferences.
• Add Cheese and Butter at the End: Stir in grated Parmesan cheese and a knob of butter at the end of cooking. This adds richness, creaminess, and a luscious mouthfeel to the risotto.
• Let it Rest: Once the risotto is cooked to your desired consistency, let it rest for a few minutes before serving. This allows the flavors to meld together and results in a more cohesive dish.
• Garnish and Serve: Just before serving, garnish the risotto with fresh herbs, such as parsley or chives, for a pop of color and added freshness. You can also top it with additional grated Parmesan cheese or a drizzle of olive oil for extra flavor.
• Enjoy Immediately: Risotto is at its best when served immediately after cooking. It has the ideal creamy texture and the flavors are at their peak. Serve it hot and savor the deliciousness.

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Food safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.