Italian Sausage Faux Risotto

Some may not consider this a real risotto but it’s close.  All of the ingredients are there but the exact preparation is not quite true to a traditional risotto. In this recipe the fat comes from the sausage, the wine is added at the end rather than the beginning, and the Romano is not stirred in. In any case, it’s a very tasty dish.

Italian Sausage Risotto

Italian Sausage Risotto

In a traditional risotto, the rice is cooked briefly in butter or olive oil to coat the grains with fat. White wine is added and absorbed by the grains. When the wine evaporates, the heat is raised to medium high and hot stock is gradually added in small amounts while stirring gently, almost constantly.  Stirring loosens the starch molecules from the outside of the rice grains into the surrounding liquid, creating a smooth creamy-textured liquid. At about 17 minutes from when the wine evaporated,  take the rice off the heat and dice cold butter and finely grated Parmigiano-Reggiano or Grana Padano cheese.  Whip in the cheese and butter to make the texture as creamy and smooth as possible.

Serves: 4


  • 1/2 lb mild Italian sausage or hot Italian sausage, (2-3 links) casing removed
  • 2 cloves garlic, finely chopped
  • 1 chopped onion, red preferred
  • 1 bell pepper, rough chop
  • 2 Anaheim peppers, rough chop
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper
  • 1 1/2 cups arborio rice
  • 2 1/2 cups chicken stock
  • 1 cup white wine
  • 1 chopped tomato
  • 1/4 cup grated Romano cheese


In a large frying pan, cook sausage over medium-high heat, breaking into small pieces, approximately 4 minutes or until browned. Add garlic, onion, bell pepper, Anaheim peppers, oregano, salt and pepper. Continue to cook over medium heat, stirring often, approximately 3 minutes or until the vegetables are softened. Add rice and mix well. Add chicken stock. Bring to a boil. Reduce heat to medium-low, cover and cook for 15 minutes, stirring once. Add white wine, stirring often and simmer approximately 5 minutes or until rice is tender and creamy. Stir in tomato. Top with Romano cheese and serve immediately.

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1 Comment

  • By doc22, 2009/08/13 @ 11:58 AM

    Easy to make. Very hearty meal on its own.

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