I make risotto so often that I generally don’t use a recipe. On the rare occasion that I see a recipe I like and want to try, I often find myself using the recipe’s ingredients list but my standard method of making it. That is what happened with today’s recipe.
This risotto is one we make most often on chilly autumn and winter nights, but it can be made at any time of year. Choose a red wine that is not too dry or tannic. Côtes-du-Rhône, Syrah, Grenache, Zinfandel, and red blends make good choices. If sweet Italian sausages aren’t available to you, mix 1/2 pound ground pork with 1/2 teaspoon fennel seeds and 2 teaspoons finely chopper fresh parsley, then season with salt and freshly ground pepper.
2/3cupgrated Parmigiano-Reggianoplus extra for serving
Instructions
Heat the broth and keep it hot, but not boiling.
In a wide soup pot or Dutch oven over medium heat, add 2 tablespoons olive oil and 2 tablespoons butter and sauté the onion until soft and clear. Break apart the sausage and sauté for a few minutes until nicely browned. Remove the sausage to a plate and set aside.
Add the rice and cook, stirring, for a minute or two, until it is well-coated and has turned opaque. Increase heat to medium-high and add a quarter of the wine; cook, stirring, until the wine has been completely absorbed and starts to caramelize. Repeat three more times with the remaining wine. When the wine is used up and absorbed, add the hot broth a ladleful at a time, stirring until almost fully absorbed before adding the next ladleful of broth. After about 18 minutes, all the broth should be used up, and the risotto done. The risotto should not be dry and gummy, but have a good “wave” when the pan is shaken. “Al ondine” is the term in Italian — to the wave.
Stir in the cooked sausage, season to taste with salt and pepper. Stir in the remaining 3 tablespoons butter and Parmigiano-Reggiano, stirring them in to melt; this addition is called the mantecatura.
Remove from the heat, serve at once on warm plates with freshly ground black pepper and additional grated Parmigiano-Reggiano.
Have not had time to make it yet – just read it – but what a keeper. Generous portions, nobody leaves hungry. A few simple steps and easy to find ingredients. Simple, clear, delicious! I Oy are channeling Marcella Hazan. Five stars.Thank you!
One question, please: why use unsalted butter if you’re adding salt anyway? Do you ever use salted butter?
(Please change me to updated email address below.)
Me channeling Marcella Hazan is one of the kindest compliments that I could ever receive! Thank you, Tom.
To answer your question, I always use unsalted butter because you can always add salt, but you can’t take it out. Also, I believe that they use salt to extend the shelf life of butter. I will, on occasion, buy really good salted butter (French, Italian, Irish) for using with homemade or really good bakery bread.
(Thanks for your note about your email address. I have changed it and you’re all set!)
I made risotto once with a rosé because I didn’t have any white wine. It was very pretty, and tasty. The sausage is a perfect addition to this risotto. I will definitely be making this recipe!
Mad Dog
May 16, 2026 at 4:46 amThat looks delicious! I often buy Italian sausages with fennel in them, I think they’d be perfect for your risotto.
David Scott Allen
May 16, 2026 at 12:48 pmYes, Mad Dog, those are the perfect sausages for this recipe.
Mimi Rippee
May 16, 2026 at 5:42 amDelicious! I’ve actually never made a risotto with red wine.
David Scott Allen
May 16, 2026 at 12:48 pmIt works really well, Mimi, and I plan to post a recipe for risotto with Gorgonzola cheese and radicchio with red wine.
Tom Buchanan
May 16, 2026 at 6:49 amHave not had time to make it yet – just read it – but what a keeper. Generous portions, nobody leaves hungry. A few simple steps and easy to find ingredients. Simple, clear, delicious! I Oy are channeling Marcella Hazan. Five stars.Thank you!
One question, please: why use unsalted butter if you’re adding salt anyway? Do you ever use salted butter?
(Please change me to updated email address below.)
David Scott Allen
May 16, 2026 at 12:47 pmMe channeling Marcella Hazan is one of the kindest compliments that I could ever receive! Thank you, Tom.
To answer your question, I always use unsalted butter because you can always add salt, but you can’t take it out. Also, I believe that they use salt to extend the shelf life of butter. I will, on occasion, buy really good salted butter (French, Italian, Irish) for using with homemade or really good bakery bread.
(Thanks for your note about your email address. I have changed it and you’re all set!)
Barb
May 16, 2026 at 6:55 amI made risotto once with a rosé because I didn’t have any white wine. It was very pretty, and tasty. The sausage is a perfect addition to this risotto. I will definitely be making this recipe!
David Scott Allen
May 16, 2026 at 12:44 pmWe often use rosé when we’re out of white wine. It works very well! And gives it a nice pinkish hue.
Ben | Havocinthekitchen
May 16, 2026 at 2:02 pmSuch a rich and comforting risotto, David! I love the deep red wine flavour with the sausage – so hearty, elegant, and perfect for a cozy dinner.