Risotto With Sausage and Parsley
This is a very simple if slightly stove-intensive dinner, a two-pot meal that comes together serially to achieve a hearty whole. I use sweet Italian sausage most of the time, but the hot varieties work as well, and always the richest chicken stock available sometimes adding bouillon to my homemade stock for the extra oomph it provides. The key is stirring, stirring, stirring the rice as you add the stock, taking care to incorporate each ladleful entirely into the rice before adding more. Taste often at the end, and adjust the seasoning as you like, but do not stint on either the lemon juice or the parsley, as their brightness acts as a terrific foil to the rich, unctuous quality of the rice.
This is a very simple if slightly stove-intensive dinner, a two-pot meal that comes together serially to achieve a hearty whole. I use sweet Italian sausage most of the time, but the hot varieties work as well, and always the richest chicken stock available sometimes adding bouillon to my homemade stock for the extra oomph it provides. The key is stirring, stirring, stirring the rice as you add the stock, taking care to incorporate each ladleful entirely into the rice before adding more. Taste often at the end, and adjust the seasoning as you like, but do not stint on either the lemon juice or the parsley, as their brightness acts as a terrific foil to the rich, unctuous quality of the rice.
- 1/2 teaspoon kosher salt
- 2 tablespoons extra-virgin olive oil
- freshly ground black pepper to taste
- 1/2 cup dry white wine
- 1 large onion peeled and diced
- 1 1/2 cups arborio rice
- 1 1/2 pounds sweet or hot italian sausage
- 5 to 6 cups chicken stock ideally homemade
- 1 to 2 tablespoons unsalted butter
- 1/2 cup packed and roughly grated parmesan plus more for serving
- 1/2 of 1 lemon
- 1/2 cup finely chopped italian parsley leaves
- Carbohydrate 271.195735608146 g
- Cholesterol 517.0953018 mg
- Fat 241.916194336279 g
- Fiber 9.43449983978272 g
- Protein 118.826899087517 g
- Saturated Fat 80.8793301560638 g
- Serving Size 1 1 recipe (1074g)
- Sodium 5583.67913705234 mg
- Sugar 261.761235768363 g
- Trans Fat 12.5020265809834 g
- Calories 3820 calories
Step-by-step
- With the tip of a small, sharp knife, slit open the sausage casings.
- Crumble the meat into a wide, heavy skillet or Dutch oven, and set over medium heat.
- If the meat is not rendering enough fat to coat the bottom of the pan as it begins to cook, add olive oil, 1 tablespoon at a time, until the meat is frying gently, not steaming.
- Sprinkle the salt and pepper over the sausage, and cook, breaking up any large chunks of sausage and stirring occasionally, until the meat is opaque and crisp at the edges, approximately 10 minutes.
- Remove sausage from pan, and reserve 1 tablespoon of the rendered fat.
- Pour the stock into a medium saucepan or pot, and bring to a low simmer.
- While the stock heats, return the heavy skillet or Dutch oven to medium-low heat, and add to it the 1 tablespoon reserved sausage fat and 1 tablespoon butter, or 2 tablespoons butter if you don’t want to cook with the sausage fat.
- When the butter foams, add the diced onion, and cook, stirring with a wooden spoon, until it is soft and translucent, approximately 5 to 7 minutes.
- Add the rice, and stir until well coated, adding another tablespoon of fat if necessary.
- Stir until translucent, an additional 5 to 7 minutes.
- Raise the heat under the rice to medium, and add the wine to the skillet.
- Stir until wine is absorbed, then reduce the heat slightly.
- Begin adding ladlefuls of hot broth to the rice, stirring constantly and allowing each addition to be absorbed before adding the next.
- Cook rice until it is tender but slightly chewy, approximately 20 to 30 minutes.
- You may not need all the broth. You may need more than you have; if additional liquid is needed, you can use boiling water.
- Remove the skillet from heat, and add the cheese, stirring to mix it into the rice.
- Add the sausage to the rice, and stir again.
- Taste, and adjust seasonings with additional salt and pepper if necessary.
- Squeeze the lemon over the rice, and then mound the risotto on a large, warmed bowl.
- Scatter the parsley over the top, and serve immediately, with more grated Parmesan on the side.
A Weeknight Delight: My Sausage and Parsley Risotto
As a busy working mom, finding time to cook a delicious and satisfying meal can often feel like a Herculean task. Weeknights are a whirlwind of school pick-ups, homework battles, and the ever-present pressure to keep up with everything. However, there’s something incredibly grounding and comforting about sitting down to a home-cooked meal, a moment of shared connection and quiet amidst the chaos. That's why I’ve developed a go-to recipe that’s both impressive and surprisingly easy: my Sausage and Parsley Risotto.
This recipe is my secret weapon for those evenings when I crave something flavorful and comforting, yet don't have hours to spend slaving over a hot stove. It’s a perfect blend of savory sausage, creamy Arborio rice, and the bright, fresh notes of parsley and lemon. The aroma alone is enough to make everyone gather around the table, eager for a taste.
The beauty of this dish lies in its simplicity. While the constant stirring might seem daunting, it’s a meditative process, a rhythm that allows me to clear my head and de-stress after a long day. It's a two-pot wonder, and the cleanup is minimal, a huge bonus on busy weeknights! I’ve tweaked this recipe over time, finding the perfect balance of flavors and textures. I use sweet Italian sausage, but feel free to experiment with spicy variations, adjusting the seasonings to your preference. The key is using a high-quality chicken stock – the richer, the better! I often add a bit of bouillon to my homemade stock for an extra layer of depth.
The creamy texture of the risotto is achieved through the gradual addition of the hot stock, stirring continuously. Each ladleful is fully incorporated before adding the next, creating a smooth, luxurious consistency. The final touch – a squeeze of fresh lemon juice and a generous sprinkle of parsley – adds a vibrant brightness that perfectly complements the rich, savory sausage and rice. This is more than just a meal; it's a small act of self-care, a moment of mindful cooking that culminates in a truly satisfying culinary experience.
Beyond weeknights, this risotto is also perfect for weekend brunches or casual gatherings. It can be easily scaled up or down to feed a crowd or just your family. The leftovers (if there are any!) are just as delicious the next day, making it a versatile option for meal prepping. I've even been known to add some sautéed vegetables like zucchini or mushrooms for an extra nutritional boost. The possibilities are endless!
So, the next time you find yourself facing a hectic weeknight, remember this recipe. It's a testament to the fact that delicious, satisfying meals don't have to be complicated or time-consuming. With a little love and a few simple ingredients, you can create a culinary masterpiece that will nourish your body and soul. The aroma filling your kitchen alone is worth the effort. Enjoy!
Tips and Variations:
- Use high-quality chicken stock for the best flavor.
- Experiment with different types of sausage, such as spicy Italian or even chorizo.
- Add sautéed vegetables for extra flavor and nutrients (zucchini, mushrooms, peas).
- Garnish with extra Parmesan cheese and fresh herbs.
- Serve with a side salad for a complete meal.
