Creamy Italian sausage and prawn risotto with browned mushrooms, Parmesan, and chopped fresh basil in a bowl

Italian Sausage and Prawn Risotto with Mushrooms

Italian sausage and prawn risotto combines mushrooms, Parmesan, white wine, and fresh basil in a creamy four-serving rice dish.

Course Main Course

Cuisine Italian

Prep Time 15

Cook Time 35

Resting Time 5

Total Time 55

Servings servings

Calories 519

Equipment

1 set Measuring Cups and Spoons for the rice, broth, wine, oil, butter, Parmesan, and basil
1 Chef's Knife for the onion, garlic, mushrooms, and basil
1 Cutting Board for preparing the vegetables and herbs
1 Medium Saucepan for keeping the broth hot
1 Ladle for gradual broth additions
2 Large Sauté Pan one for the sausage and risotto and one for the prawns and mushrooms
1 Wooden Spoon for stirring the rice
1 Large Plate for holding the browned sausage
1 Fine Grater for the Parmesan
1 Silicone Spatula for folding the cooked components together
1 Instant-Read Thermometer for checking the sausage and prawns
1 Large Serving Bowl for bringing the risotto to the table
1 Stovetop for the broth, sausage, rice, prawns, and mushrooms

Ingredients

Risotto

4 ounces mild Italian pork sausage casing removed
1 small onion finely chopped
2 cloves fresh garlic cloves minced
2 tablespoons olive oil divided equally
1 cup Arborio rice
2 ⅔ cups low-sodium chicken broth
½ cup dry white wine
2 tablespoons butter
½ cup Parmesan cheese finely grated; some reserved for serving
8 ounces raw prawns peeled and deveined
4 ounces white mushrooms sliced
¼ cup fresh basil chopped; a few leaves may be reserved for serving

Instructions

Prepare the Components

Pour the low-sodium chicken broth into a medium saucepan and keep it hot over low heat without boiling.
2 2/3 cups low-sodium chicken broth
Brown the mild Italian pork sausage in a large sauté pan over medium heat, breaking it into bite-size pieces. Cook to 160°F, transfer it to a large plate, and set it aside.
4 ounces mild Italian pork sausage
Add half the olive oil to the same sauté pan. Cook the onion until soft, then add the garlic and stir just until fragrant.
1 tablespoons olive oil, 1 small onion, 2 cloves fresh garlic cloves

Cook the Risotto

Stir in the Arborio rice and cook until the grains are lightly toasted at the edges. Add the dry white wine and stir until it is almost fully absorbed.
1 cup Arborio rice, 1/2 cup dry white wine
Add one ladle of hot broth, stir, and simmer until it is nearly absorbed. Continue adding broth one ladle at a time, stirring regularly and waiting between additions, until the rice is creamy and al dente.
Remove the pan from direct heat. Stir in the butter and most of the finely grated Parmesan, then let the risotto stand for 5 minutes while the prawns and mushrooms cook.
2 tablespoons butter, 1/2 cup Parmesan cheese

Cook the Prawns and Serve

Heat the remaining olive oil in the second large sauté pan over medium-high heat. Sauté the mushrooms until browned, add the raw prawns, and cook until they are opaque and reach 145°F.
1 tablespoons olive oil, 4 ounces white mushrooms, 8 ounces raw prawns
Fold the cooked sausage, mushrooms, prawns, and chopped basil through the risotto. Transfer to a warm serving bowl and finish with the reserved Parmesan and basil, if using.
1/4 cup fresh basil

Notes

Keep the broth hot, wait until each ladle is nearly absorbed before adding the next, and stop when the grains are creamy outside but still gently firm at the center. Serve risotto promptly.

Nutrition