Palmer’s Direct To You Market
Sausage Risotto
Creamy and savory risotto made with mild Italian sausage, aromatic shallots, and fresh thyme, finished with a touch of Parmesan cheese. Perfect for a comforting dinner.
Ingredients
4 tablespoons butter, divided
1 (4-ounce) Tony Carretta Mild Italian sausage link, casing removed
4 tablespoons diced shallots
1/2 teaspoon salt, or to taste
1 cup Arborio rice
1/2 cup Chardonnay wine
4 cups chicken broth, or as needed
1/2 cup Parmesan cheese, grated
3 sprigs fresh thyme, or to taste
Instructions
Instructions
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Brown the Sausage
In a large sauté pan, melt 2 tablespoons of butter over medium heat. Add the Tony Carretta Mild Italian sausage and cook until browned, breaking it apart with a spoon. Remove sausage from the pan and set aside. -
Sauté the Shallots
In the same pan, add remaining 2 tablespoons of butter. Stir in the diced shallots and cook until softened, about 2–3 minutes. Season lightly with salt. -
Toast the Rice
Add Arborio rice and stir to coat with the butter and shallots. Cook for 1–2 minutes until the rice is lightly translucent around the edges. -
Deglaze with Wine
Pour in the Chardonnay and stir constantly until most of the liquid is absorbed. -
Add Broth Gradually
Add about ½ cup of warm chicken broth to the rice, stirring frequently until it’s mostly absorbed. Continue adding broth ½ cup at a time, allowing each addition to absorb before adding more, until the rice is tender and creamy, about 20–25 minutes. -
Finish and Serve
Stir the cooked sausage back into the risotto along with grated Parmesan cheese and fresh thyme. Adjust seasoning with salt to taste. Serve warm, topped with extra Parmesan if desired.