Risotto with Sausage, Mushrooms, & Mint


  • 6 cups low-sodium chicken stock
  • 3 tablespoons unsalted butter
  • 1 tablespoon extra virgin olive oil
  • 1 yellow onion, finely chopped
  • 1/2 lb. mild Italian sausage, ground
  • 1/2 lb. white button mushrooms, brushed clean and sliced
  • 2 cups medium-grain rice, such as Arborio
  • 1/2 cup dry white wine
  • 1/2 cup shelled peas, frozen
  • Salt and freshly ground pepper, to taste
  • 1/3 cup grated Parmigiano-Reggiano cheese
  • 2 tablespoons chopped fresh mint, plus more for garnish


  1. Pour the stock into a saucepan and bring just to a simmer.
  2. Separately, in a large saucepan or risotto pan over medium heat, melt 2 tablespoons of the butter with the olive oil. Add the onion and sauté until tender and translucent, about 5 minutes.
  3. Add the sausage and cook, stirring frequently with a wooden spoon to break up the lumps, until lightly browned, about 5 minutes.
  4. Add the mushrooms and cook often, stirring, until just wilted, about 2 minutes.
  5. Add the rice and cook, stirring often, until the kernels are hot and coated with oil, about 2 minutes.
  6. Add the wine and continue to cook, stirring often, until the liquid is absorbed.
  7. Add the stock from the saucepan 1/2 cup at a time, stirring constantly and making sure the liquid has been absorbed before adding more. When the rice is about half cooked, stir in the peas and season with salt and pepper. The risotto is done when the rice grains are creamy on the outside and firm yet tender to the bite, 20 to 25 minutes total.
  8. Remove the risotto from the heat. Stir in the remaining 1 tablespoon butter and the cheese. Serve immediately.

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