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Creamy Sausage Risotto

I have fond memories of standing at the stove cooking this hearty Italian rice dish with my Nona. I’ve altered the recipe a bit to save on time, but it still delivers just as much home-cooked love.—Amanda Cable, Boxford, Massachusetts
  • Total Time
    Prep: 25 min. Cook: 20 min.
  • Makes
    12 servings

Ingredients

  • 3 cans (14-1/2 ounces each) chicken broth
  • 1 pound bulk Italian sausage
  • 1/2 pound medium fresh mushrooms, quartered
  • 1 medium onion, finely chopped
  • 1 garlic clove, minced
  • Dash saffron threads
  • 1 tablespoon butter
  • 1 tablespoon canola oil
  • 2 cups uncooked arborio rice
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup heavy whipping cream

Directions

  • In a small saucepan, heat broth and keep warm. Meanwhile, in a large nonstick skillet, cook sausage over medium heat until meat is no longer pink; drain. Set aside and keep warm.
  • In the same skillet, saute the mushrooms, onion, garlic and saffron in butter and oil until tender, about 3 minutes. Add rice; cook and stir for 2-3 minutes. Carefully stir in 1 cup warm broth. Cook and stir until all of the liquid is absorbed.
  • Add remaining broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.) Add reserved sausage; heat through. Remove from the heat. Stir in cheese and cream. Serve immediately.
Nutrition Facts
2/3 cup: 266 calories, 12g fat (5g saturated fat), 36mg cholesterol, 685mg sodium, 30g carbohydrate (2g sugars, 1g fiber), 9g protein.
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