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Italian sausage crumbled into creamy risotto creates a hearty one-pot family dinner. This high protein mediterranean dish is deeply savory and satisfying for cold-weather meals.
Heat olive oil in a large heavy-bottomed skillet or Dutch oven over medium heat. Once shimmering, add the crumbled Italian sausage. Cook, stirring and breaking up the sausage, until browned and cooked through, about 7–8 minutes. Transfer sausage to a plate and set aside, leaving rendered fat in the pan.
Lower the heat to medium-low and add chopped onion to the same pan. Cook, stirring occasionally, until onion turns translucent, about 4 minutes. Add garlic and stir constantly for 30 seconds. Stir in sliced mushrooms and cook until they release moisture and become lightly browned, 4–5 minutes.
Stir in Arborio rice and cook, stirring constantly, until grains are coated and begin to look slightly translucent around the edges, about 2 minutes. Pour in dry white wine and let it simmer, stirring, until nearly evaporated.
Raise heat to medium. Add about 1 cup of hot chicken broth to the rice. Stir frequently, allowing the rice to absorb the broth before adding more. Continue adding broth in ½–1 cup increments, stirring often and letting each addition absorb, until the rice is creamy and tender but still slightly firm in the center, 18–22 minutes.
Return sausage (and any juices) to the pan during the final 5 minutes of risotto cooking. Stir in Parmesan cheese and season with salt and black pepper. Remove from heat, cover, and let rest 2 minutes before serving. Garnish with chopped parsley if desired.
