Risotto with Leeks and Sweet Sausage recipe

Crumbled sausage, caramelized leeks, and a bit of dried fruits come together to create a risotto that would work well on a Thanksgiving menu in place of traditional stuffing.

Makes 4 servings.

Ingredients List:

4 tablespoons butter, divided
1/2 pound sweet Italian sausages, casings removed, crumbled
1 cup finely chopped leeks
1 teaspoon dried thyme
½ teaspoon dry sage
1 ½ cups short grain rice (such as Arborio)
½ cup dry vermouth, warmed
6 cups chicken broth, simmering
½ cup dried cranberries or cherries
½ cup freshly grated Parmesan cheese
¼ teaspoon sea salt, or to taste
¼ teaspoon black pepper, or to taste


1. Heat 2 tablespoons butter in large stockpot over medium heat. Add crumbled sausage and cook until no longer pink, about 5 minutes. Remove from pot, set aside, and pour out any pan juices.

2. Add remaining 2 tablespoons butter to pot. When hot, add leeks, thyme, and sage and cook until softened, about 5 minutes. Add rice and cook 3 minutes, stirring well to coat with butter.

3. Add vermouth to pot, raise heat to high, and bring to a boil. Simmer until liquid is absorbed, stirring, about 5 minutes.

4. Add hot broth to pot, 1 cup at a time, allowing liquid to fully absorb before adding each subsequent cup, stirring. Continue adding 1 cup at a time, stirring, until rice is creamy but not mushy (while still al dente). The entire cooking time will take 40 to 50 minutes. When adding last cup of broth, also add dried fruits to pot for final cooking period.

5. Remove from heat and add Parmesan cheese; whisk vigorously until thoroughly mixed and creamy. Add reserved sausage, season to taste with salt and pepper, and serve immediately.

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Published by Starsol