Creamy Italian Risotto with Chestnuts and Pork Sausage

Chestnut and sausage risotto is a classic Italian autumn dish, rich and comforting yet delicately balanced in flavour. The natural sweetness of chestnuts pairs beautifully with savory pork sausage, creating a creamy risotto that’s hearty without being heavy.
Using pre-cooked chestnuts makes this recipe quick and practical, while the traditional risotto method—adding hot broth gradually and stirring gently—guarantees a perfectly creamy texture.

Serves 2, Preparation 15 mins, Cooking 25 mins

  • 180 g (6.3 oz) Carnaroli rice
  • 180 g (6.3 oz) pre-cooked whole chestnuts
  • 180 g (6.3 oz) pork sausage
  • 500 ml (2 cups) hot meat broth
  • 40 ml (3 tbsp) dry white wine
  • 50 g (3½ tbsp) unsalted butter
  • 1 medium onion, finely diced
  • Salt, a pinch
  • Chopped Parsley, a bunch

Method

Remove the casing from the sausage and crumble it. Set aside.
Roughly chop the chestnuts, keeping a few whole for garnish.

In a saucepan, melt 30 g of butter over medium heat and sauté the diced onion until soft and translucent.

💡 Tip: Keep the remaining butter in the fridge or freezer for the final stirring. Cold butter adds extra creaminess.

Add the sausage to the pan, increase the heat slightly, and brown it evenly.

Stir in the rice and toast for a few minutes, stirring constantly. Add the white wine and let it evaporate.

Add the chopped chestnuts, then begin adding the hot broth one ladle at a time, stirring gently and allowing the liquid to be absorbed before adding more. Continue until the rice is tender and creamy.

Remove from the heat. Stir in the cold butter (and grated cheese, if using), mixing gently until glossy and smooth.

Serve your Chestnut and Sausage Risotto immediately, garnished with whole chestnuts and a handful of chopped parsley.

 

 

 

 

 

 

 

 

 

 

 

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