This creamy Wagyu Italian sausage risotto is cooked with chicken stock, white wine, butter, shallots, parmesan cheese, and fresh herbs. The creamy rice and tender pieces of Italian sausage make this dish both flavorful and filling! This delicious risotto can be served as a side or a main course. Try this recipe today!

Ingredients

1 PACKAGE Double 8 Cattle Company Fullblood Wagyu Hot Italian Sausage (removed from casings)
1 Large Shallot (small diced)
1 tablespoon Grapeseed Oil
3 tablespoons Butter
8 ounces White Wine (divided) (chef used Pinot Grigio)
4 cups Chicken Stock
2 cups Arborio Rice
1 1/2 teaspoons Lemon Zest
1 cup Parmesan Cheese (grated)
1/4 cup Parsley (leaves only, minced)
1/4 cup Scallions (minced)
1/4 cup Fresh Basil (chiffonade)
Kosher Salt (to season)
Freshly Ground Black Pepper (to season)

Directions

Step 1
Tools - \n\nLarge Stainless Steel Saute Pan, \nSauce Pan, \nWooden Spoon, \nLadle

Step 2
FIRST STEP\n\nTake the Fullblood Wagyu hot Italian sausage out of the freezer, and place it in the refrigerator 24 hours before starting this recipe.

Step 3
PREPARING THE FULLBLOOD WAGYU HOT ITALIAN SAUSAGE AND SHALLOTS\n\nRemove the casings from the Italian sausage. Set the sausage on a plate.\n\nHeat a large saute pan on medium-high heat, and add in the grapeseed oil.\n\nOnce the oil is hot, add in the Fullblood Wagyu sausage, and sear.\n\nIn a medium size sauce pan, heat up the chicken stock (while you’re cooking the sausage in the other pan).\n\nUse a wooden spoon break up the Fullblood Wagyu hot Italian sausage into small pieces.\n\nIn the pan with the sausage, add in the diced shallots. Cook for 3-4 minutes or until the shallots are translucent.\n\nAdd in 4 ounces of the white wine (reserve the remaining 4 ounces of wine for later), and scrape the bottom of the pan to deglaze.\n\nOnce the wine is evaporated, remove the sausage pieces and shallots from the pan. Reserve.

Step 4
PREPARING THE RISOTTO\n\nPut the (now empty) pan back on medium heat, and add the butter. Allow it to melt.\n\nAdd in the Arborio rice, and toast the rice for 3-4 minutes while stirring continually with a wooden spoon.\n\nOnce the rice smells slightly toasted, add in the second 4 ounces of wine.\n\nCook the rice while using a wooden spoon to stir the rice the entire time.\n\nBegin adding a ladle of chicken stock (about a 1/2 cup at a time) to the rice. Stir constantly to allow each addition of chicken stock to be absorbed before adding the next ladle of stock.\n\nOnce the rice doubles in size, start checking for doneness. Cook the rice until it is tender but still slightly toothy or chewy. This usually takes around 20 minutes.\n\nNote: You may not use all of the chicken stock.

Step 5
FINAL STEPS\n\nRemove from heat, and fold in the previously cooked Fullblood Wagyu hot Italian sausage and shallots.\n\nAdd the grated parmesan cheese and lemon zest.\n\nSeason to taste with kosher salt and freshly ground black pepper.\n\nFold in the minced parsley, scallions, and fresh basil. Serve immediately.\n\nEnjoy!