Smoked Sausage and Mushroom Risotto Recipe

Smoked Sausage and Mushroom Risotto in a bowl

5 from 3 votes

Smoked Sausage and Mushroom Risotto Recipe

Risotto made with smoked sausage, mushrooms, and smoked chicken stock. This recipe will take your typical mushroom risotto and kick it up about 100,000 notches by adding a delicious smoky backbone.

Prep Time1

Cook Time40

Total Time1 40

Course: Entree

Cuisine: American, Italian, Italian fusion

Keyword: Risotto, Sausage Risotto, smoked sausage, Smoked Sausage Risotto

Servings: -6 servings

Author: Mary Cressler | Vindulge

Cost: $20

Ingredients

½ lb bulk sausage, broken into large chunks, (chorizo or Italian pork sausage recommended)
5 cups smoked chicken stock
2 tablespoons butter, separated
3 slices thick cut bacon, diced
½ cup shallots, diced
½ cup red bell pepper, diced (about ½ a red bell pepper)
8 oz cremini mushrooms, sliced
Salt and Pepper to taste (approx 1 teaspoon salt, ½ teaspoon pepper)
1 ½ cups Arborio rice
¾ cup white wine
¾ cup Parmesan cheese, shredded

Instructions

For the Smoked Sausage:

Preheat smoker to 250 degrees.
Place sausage chunks on a baking sheet and place in smoker for about 1 hour or until internal temperature reaches 165 degrees with a meat thermometer. Set aside, and when cool enough to handle break into smaller bite sized pieces.

For the Risotto:

In a medium sized saucepan, heat up the smoked chicken stock and bring to a simmer.
In a separate, large heavy saucepan, melt 1 tablespoon of the butter and add the bacon and cook over medium heat until the bacon is cooked and crispy (about 5 minutes). Remove the bacon and set it aside. Pour out any excess bacon grease (a little left inside is fine).
Add the other 1 tablespoon of butter, then add the shallots, red bell pepper, and mushrooms, and sauté until tender (about 5 minutes).
Add the rice into the vegetable mixture and stir together. Add the wine and simmer about 1-2 minutes, until the rice has absorbed the liquid.
Next add about ½ cup of the simmering smoked chicken broth and slowly stir until it has been absorbed, about 3-4 minutes. Continue by adding about ½ cup of the broth at a time, stirring constantly, until all the rice has been cooked and is tender. This should take around 25-30 min total. The risotto should be creamy and the rice a bit al dente. Stir in the smoked sausage pieces and Parmesan cheese. Serve immediately. Top each serving with the smoked bacon and more Parmesan cheese.

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