Sausage, Mushroom, & Red Wine Risotto; mornings

We’ve used the last of the charcoal and all 3 (or is it 4) grills are cleaned up and put away for the winter. The slow cookers have been dusted and the raclette maker scrubbed clean.

We’re ready.

In confirmation of those efforts it has been cold and rainy all day.

We’ll still have lots of nice, warm days. It’s often beautiful right until the end of December. But it’s getting dark by early evening now, and the nights are getting cold. We’re ready for winter cooking.

Actually, I’m always ready for winter cooking. I could happily live on soups and stews and risottos – with the occasional salad thrown in during the summer.

Speaking of risotto……

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Sausage, Mushroom, & Red Wine Risotto

Risotto is easy. It does not have to be stirred constantly and is really hard to do incorrectly.
Risotto is healthy. Do not add extra butter or fat to make it creamy. It’s creamy if you don’t over-cook it.

  • Author: Kate
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings 1x
  • Category: Risotto


  • 2/3 cup (4.2oz, 125gr) Arborio rice (or other rice specifically for risotto – Carnaroli or Vialone Nano)
  • 1/2 cup (4oz, 125gr) red wine
  • 2 1/4 cups (18oz, 540gr) beef broth
  • 1/2 medium onion, chopped
  • 1 tbs olive oil
  • 1/2 cup Parmesan cheese – freshly grated (about 2oz, 60gr)
  • Condimenti:
  • 6oz (175gr) sausages, any flavor, sliced into 1″ (2cm) pieces
  • 4oz (125gr) mushrooms, trimmed, sliced or chopped
  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 1 medium carrot, chopped
  • 2 tsp oregano


  • Heat beef broth and keep hot over low heat.
  • In medium saucepan heat oil over medium heat.
  • Add 1/2 onion and sauté until transparent.
  • Add rice and sauté stirring, for 1 – 2 minutes until rice has white center.
  • Add red wine and stir well.
  • Start condimenti.
  • When wine is almost absorbed add a 1/3 cup of broth, stir.
  • When broth is almost absorbed add another 1/3 cup and continue adding 1/3 cup at a time and stirring after each addition.
  • Before the last 1/3 cup taste a few kernels of rice. They should be just ‘al dente’ – slightly resistant to the tooth but fully cooked.
  • If more broth is needed add it 1/6 cup at a time and waiting until almost completely absorbed.
  • At this point risotto will be thick but not stiff – there will still be visible liquid and it will not hold its shape on a plate.
  • Stir in the Parmesan and condimenti, spoon into a bowl or risotto platter and serve immediately.
  • It will continue to absorb liquid and the leftovers (if any) will be very stiff.
  • Condimenti:
  • Sauté sausages in nonstick skillet over medium heat until browned and cooked through. Remove.
  • Add onion, carrot and sauté 5 minutes.
  • Add garlic, mushrooms and sauté until mushrooms are nicely browned.
  • Turn heat to low, return sausages to skillet, stir in oregano, cover and keep warm until needed.


I normally use all or almost all of the broth. The risotto will have more visible liquid after you add the condimenti. That’s normal – creamy is what you want. Remove from heat anyway.
I don’t add oil to cook the condimenti as there is usually enough in the sausage. If too much remove some.


  • Serving Size: 1/2 recipe
  • Calories: 791
  • Sugar: 6.2 g
  • Sodium: 1578.8 mg
  • Fat: 41.2 g
  • Saturated Fat: 14.8 g
  • Trans Fat: 0 g
  • Carbohydrates: 64.1 g
  • Fiber: 3.1 g
  • Protein: 30.3 g
  • Cholesterol: 82.8 mg

Keywords: red wine risotto, sausage risotto, mushroom risotto

Sausage & Red Wine Risotto

I can no longer rely on my dog to get me up in the morning. For years 1 or 2 dogs have been my faithful alarm clocks, either pacing or barking or both when it was time.

Now I usually have to wake Guapa up when I come down stairs. I wake her up (with a belly rub) so we can not go for our morning walk.

I open the door and go outside, leaving the door open.

Guapa comes to the door and sits in the middle – surveying her domain. She does not step 1 foot outside the house. After a few minutes she gets up, goes into the kitchen and lies down. I follow.

This morning it was cold, dark, and rainy.

And my alarm clock stopped.

I don’t set the alarm, but I do look at the clock to see if it’s time to get up.

This morning it never was….

It was still 6:30 when I got up at 8:15.

Oh well…. I apparently needed the sleep.

Guapa, however, was a little miffed that I was late with the morning belly rub.

4 thoughts on “Sausage, Mushroom, & Red Wine Risotto; mornings”

  1. Awww…puppies get older. You can’t hold back time, no matter how hard you try. My old man Dobe, Mr Blue Boy got up on the bed with me Saturday morning with a little encouragement from my husband because he went into work at his usual 5am time and I refuse to get up with him at 4am on the weekends. If the alarm doesn’t wake me during the week at 4, Blue Boy wakes me by 4:10. Saturday, I woke him at 8am and he still didn’t want to get up. He’s 11. That’s getting old for a Dobe. 🙁 Love Guapa while you have her.

    I like this Risotto recipe. Then again, I love almost any risotto as long as there’s no cilantro in it.

    PS, I sent you an email with my chicken recipe, though I don’t know if it was the right email address or not :/

    • Guapa can still get excited about treats so we’re good. I’ve had to start cutting her nails now because she’s not out walking and running. We still have our moments lol Neither her nor Bonnie have ever been upstairs (when we were here….) so never on the bed. At her size that could be scary – for all of us. Good for your Dobe!

  2. Dogs do get into their routines and do not understand why we are not on their schedule.
    After all life does revolve around them.
    Your links at the bottom worked…. Thanks

    • Well., they (dogs) are the rulers of the household, after all. She will now go out the barn door but insists on coming in the front door…. and will bark until someone opens it. I’ve had to come in from the garden to open the door for her while the other door remained open.

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