Risotto Recipe That You Can Make This Week

Risotto recipes come in all shapes and sizes. This one is great if you want some well-seasoned, tasty carbs. Making the actual risotto isn’t all that difficult, it’s just coordinating everything at once that can be stressful.

The good news is that I’ll be taking you through this every step of the way!

Click Here to Jump to the Notecard Version of the Recipe

What You’ll Need to Make This Risotto Recipe

What It Is	Name	Where to Buy
Cookware	Cutting board	Amazon
Cookware	Carrot peeler	Amazon
Cookware	Parchment paper	Amazon
Cookware	Large kitchen knife and small one	Amazon
Cookware	Large mixing bowl	Amazon
Cookware	Kitchen towel	Amazon
Cookware	Spatula	Amazon
Cookware	Skillet	Amazon
Cookware	Mini Cuisinart	Amazon
Cookware	Cheese grater	Amazon
Cookware	Large pot with lid	Amazon
Cookware	Measuring cups – various sizes, 1 cup for sure	Amazon
Cookware	Saucepan	Amazon
Cookware	Wooden spoon	Amazon
Cookware	Ladle	Amazon
Cookware	Large serving dish	Amazon
Ingredients	Italian dressing	Store
Ingredients	Arborio rice	Store
Ingredients	Chicken broth	Store
Ingredients	Stick of butter	Store
Ingredients	Large onion	Store
Ingredients	Tomato paste	Store
Ingredients	Olive oil (just a splash)	Store
Ingredients	Large block of parmesan cheese	Store
Ingredients	White wine	Store

Let’s start making this risotto recipe. First, grab your Arborio.

Take that and measure out a few cups of it into a large bowl.

This risotto recipe makes enough for at least a few people.

It’ll be at least a few cups, our bowl was nearly full.

Once that’s all taken care of, chop a large onion in half on your cutting board with a big kitchen knife.

You’ll need to get the onion finely chopped up for this risotto recipe. First, remove the skin by hand.

Then, chop the onion very finely on your cutting board.

Once that’s taken care of, throw about 2 tablespoons of butter into your pot on the stove with a splash of olive oil (1/2-1 tbsp) and turn it on low-medium heat.

While that’s melting, organize your chopped onions for this part of the risotto recipe and scrape them into the pot with the kitchen knife.

Make sure it all gets in there.

Following that, put your pot back on the stove for a minute or two.

Get your block of parmesan cheese and start cutting that open if it’s brand new.

Take the cheese and grate about 1 cup for this risotto recipe.

Once the cheese is grated, set it aside.

Then, grab about a pound of Italian sausage.

Take that and grease a skillet on your stove.

Throw the sausage in there on medium-high heat.

Break it up with your spatula and keep moving it around until it’s done.

In the meantime, measure 1 cup of white wine.

Once that’s measured for the risotto recipe, dump it in with the onions/butter/olive oil.

If your Italian sausage is done cooking, grab the mini food processor. Start putting the cooked Italian sausage in there. We’re going to be grinding it up really well.

This is what it should look like once it’s ground up:

After that, put all of the sausage on a dish to use a little bit later in the risotto recipe.

Then, grab some chicken broth.

In a smaller saucepan, pour in the chicken broth and set it to low-medium heat.

After that, dump the arborio into the big pot and mix it around with everything in there.

Then, grab a ladle and start dumping the chicken broth in with the rice mixture.

Once you’ve put in a few splashes of broth, stir it around with the wooden spoon then let it sit a minute.

After that, add a little more broth. At this point, you’ll need to let it simmer about 30 minutes before doing anything else. Stir it frequently.

Once that’s in, put about a tablespoon of tomato paste in, too, along with the sausage and cheese.

Stir everything together really well and let it sit for another minute. Try some with a spoon and see how it tastes. If the arborio is still hard, try letting it cook a bit longer and adding some more broth. When it’s done it should look a bit like this:

Notecard Version of the Risotto Recipe

Measure 3 cups of arborio rice into a bowl. Measure 1 cup of shredded parmesan cheese (from a block) and set it aside.

Chop up about 1 cup of onion (very finely) and dump it into a large pot on the stove at low heat. Throw in 2 tablespoons of butter and 1 tablespoon of olive oil along with that.

Grab a skillet and cook 1 pound of Italian sausage, breaking it up as you do. Once that’s done, put the sausage in a small food processor and grind it up very finely. Set it aside on a plate.

Measure out 1 cup of white wine and throw that into the butter/onion/olive oil pot. In a separate saucepan, start 3 cups of chicken broth on low-medium heat.

Dump the arborio into the big pot, stirring everything around with a wooden spoon. Start ladling the chicken broth into the big pot. Don’t put all of it in, just enough so it’s covering all the rice. Stir periodically and let simmer for 30 minutes.

Once the time’s up, dump the sausage, cup of parmesan, and tablespoon of tomato paste into the big pot. Stir and allow it to continue to simmer for a few minutes. Grab a spoon and taste some. If the rice is still too hard, let it keep cooking. If the rice is dry, add more broth. Once the rice is soft, you’re ready to eat.

Did You Make This Risotto Recipe? Leave a review and let other people know how they can make it better!