Italian Sausage and Wild Mushroom Risotto Recipe

Name: Italian Sausage and Wild Mushroom Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 pound Italian sweet sausage, casings removed, crumbled into 1/2-inch pieces; 8 ounces portobello mushrooms, stemmed, dark gills scraped out, caps diced; 10 ounces fresh shiitake mushrooms, stemmed, diced; 1 teaspoon chopped fresh thyme; 1 teaspoon chopped fresh oregano; 1 1/2 cups Madeira; 6 cups chicken stock or canned low-salt chicken broth; 1/2 cup (1 stick) butter; 1 large onion, chopped; 4 garlic cloves, minced; 2 cups arborio rice or other medium-grain rice (about 13 ounces); 1 cup freshly grated Asiago cheese*

Servings: persons

2 tablespoons olive oil
1 pound Italian sweet sausage, casings removed, crumbled into 1/2-inch pieces
8 ounces portobello mushrooms, stemmed, dark gills scraped out, caps diced
10 ounces fresh shiitake mushrooms, stemmed, diced
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh oregano
1 1/2 cups Madeira
6 cups chicken stock or canned low-salt chicken broth
1/2 cup (1 stick) butter
1 large onion, chopped
4 garlic cloves, minced
2 cups arborio rice or other medium-grain rice (about 13 ounces)
1 cup freshly grated Asiago cheese*

1
Heat oil in large nonstick skillet over medium-high heat.
2
Add sausage and saute until beginning to brown, about 3 minutes.
3
Add all mushrooms, thyme, and oregano and saute until mushrooms are tender, about 10 minutes.
4
Add 1/2 cup Madeira; boil until almost absorbed, about 1 minute.
5
Set aside.
6
Bring stock to simmer in large saucepan; remove from heat and cover to keep hot.
7
Melt butter in heavy large pot over medium-high heat.
8
Add onion and garlic and saute until onion is translucent, about 5 minutes.
9
Add rice; stir 2 minutes.
10
Add remaining 1 cup Madeira; simmer until absorbed, about 2 minutes.
11
Add 1 cup hot stock; simmer until almost absorbed, stirring often, about 3 minutes.
12
Continue to cook until rice is just tender and mixture is creamy, adding more stock by cupfuls, stirring often and allowing most stock to be absorbed before adding more, about 25 minutes.
13
Stir in sausage mixture.
14
Season to taste with salt and pepper.
15
Transfer to serving bowl.
16
Pass cheese separately.

1502

kcal

Calories

Fat

114

Carbs

136

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 pound Italian sweet sausage, casings removed, crumbled into 1/2-inch pieces, 8 ounces portobello mushrooms, stemmed, dark gills scraped out, caps diced, 10 ounces fresh shiitake mushrooms, stemmed, diced, and more.

Yes, Italian Sausage and Wild Mushroom Risotto falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Italian Sausage and Wild Mushroom Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions