Risotto with Italian Sausage and Porcini Mushrooms

A featured Wine Club recipe for Cline Cellars.
Risotto with Italian Sausage and Porcini Mushrooms


Coming from the Cline Cellars Kitchen, Chef Deanna Williams cooks up delicious risotto packed with rich flavors of Italian sausage, bacon, garlic and porcini mushrooms. Serve this with a glass of Cline Cellars Merlot!

Yield: 2 - 4
Prep Time: 15 Minutes
Cook Time: 45 Minutes


• 1 lb. porcini mushrooms (or brown button)
• 1 Tbs. olive oil
• 12 oz. hot italian sausage
• 6 oz. bacon, fine dice
• 1 cup onions, small dice
• 3 cloves garlic, minced
• 3 cups arborio rice
• 4 cups chicken broth, hot
• 2 cups heavy cream
• 1 cup parmesan cheese, grated
• 1/4 cup chopped parsley


Sauté Porcini Mushrooms in olive oil, reserve.

Remove sausage from casings and cook with bacon for 3 minutes. Add onions, garlic and cook 2 minutes. Add rice, stir until well glazed. Mix in 4 cups hot chicken broth, 2 cups heavy cream and porcini mushrooms. Cook additional 8-10 minutes. Add salt and pepper to taste. Stir in 2 oz. butter and half of the parmesan cheese.

Divide on six plates and sprinkle with remaining parmesan cheese and parsley.

Recipe provided by Cline Cellars Chef, Deanna Williams.

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