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Sausage and Mushroom Risotto Recipe

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  • Author: Maxine Dubois
  • Total Time: 55 minutes
  • Yield: 4 servings 1x


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


  • 3 cups arborio rice
  • 1 lb Lucanica sausage, without casing
  • 1 medium yellow onion, diced
  • 1 (8 oz) bag dried porcini mushroom
  • 2 bay leaves
  • 1/2 teaspoon crushed rosemary
  • ½ cup dry red wine
  • 12 cups chicken broth
  • Pinch of saffron
  • ½ cup grated parmesan cheese
  • Salt and pepper, to taste


  1. 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.
  2. Bring the chicken broth to a boil in a large stockpot. Reduce heat once boiling and maintain hot.
  3. In a small bowl, add the pinch of saffron and ladle a cup of hot chicken broth.
  4. In a separate large deep saucepan over medium heat, add oil and wait for it to shimmer. Add the onion and cook until soft, about 5 minutes.
  5. Add the sausage and brown, breaking apart with a wooden spoon, for 7-9 minutes.
  6. Add the chopped porcini mushrooms and filtered mushroom liquid and bring to a simmer.
  7. Add 2 bay leaves, crushed rosemary, red wine, salt and pepper. Add the rice.
  8. Add the broth with the saffron as well as boiling chicken broth. Stir and bring to a boil. Add another ladleful or two of stock and continue cooking, not too fast and not too slowly, stirring often and adding more stock when rice is almost dry, for 15 minutes to 20 minutes. 
  9. Remove the bay leaves and top with parmesan cheese.


  • Make sure to use hot water to rehydrate the dried porcini mushrooms. Filter the liquid super well and reserve the liquid. 
  • 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.
  • 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.
  • 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.
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Dinner
  • Method: Cooking
  • Cuisine: Italian


  • Serving Size: 1
  • Calories: 257.7
  • Sugar: 1.0 g
  • Sodium: 674.7 mg
  • Fat: 13.0 g
  • Saturated Fat: 4.8 g
  • Carbohydrates: 21.8 g
  • Fiber: 0.4 g
  • Protein: 10.0 g
  • Cholesterol: 16.5 mg