Jul 13 2026
Restaurants›Mama Fla The Authentic Italian Cuisine›Risotto Truffle Mushroom & Sausage Recipe

Risotto Truffle Mushroom & Sausage Recipe

Inspired by Mama Fla The Authentic Italian Cuisine
Time45m
Serves4

Make Risotto Truffle Mushroom & Sausage Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Main Ingredients

Method

Preparation

  1. 1

    Prepare the Broth

    In a saucepan, heat the chicken or vegetable broth over low heat. Keep it warm but do not boil.

  2. 2

    Cook the Sausage

    In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sausage, breaking it into small pieces. Cook until browned and fully cooked, about 5-7 minutes. Remove and set aside.

  3. 3

    Sauté the Vegetables

    In the same skillet, add 2 tablespoons of butter. Once melted, add the chopped onion and sauté until translucent, about 3-4 minutes. Add minced garlic and sliced mushrooms, continuing to cook until the mushrooms are soft and have released their moisture, about 5-6 minutes.

Cooking the Risotto

  1. 4

    Toast the Rice

    Add the Arborio rice to the skillet with the sautéed vegetables. Stir well to coat the rice with the oil and butter, and toast for about 2 minutes until the rice becomes slightly translucent.

  2. 5

    Add Broth Gradually

    Start adding the warm broth, one ladle at a time, stirring frequently. Wait until most of the liquid has been absorbed before adding the next ladle. Continue this process until the rice is creamy and al dente, about 18-20 minutes.

  3. 6

    Finish the Risotto

    Once the rice is cooked, stir in the cooked sausage, grated Parmesan cheese, and truffle oil. Season with salt and black pepper to taste. Remove from heat.

Serving

  1. 7

    Garnish and Serve

    Spoon the risotto into bowls, drizzle with additional truffle oil if desired, and garnish with chopped fresh parsley. Serve immediately.

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