Delicious Swiss Chard and Italian Sausage Risotto: Your Ultimate Guide to a Hearty & Creamy Meal
Experience the ultimate comfort in a bowl with this exquisite Swiss chard and Italian sausage risotto. Its rich, savory flavor is beautifully balanced by the subtle earthiness of vibrant bitter greens, creating a truly satisfying dish that’s absolutely perfect for cooler evenings. This recipe demystifies the art of risotto, making it accessible for home cooks looking to create an impressive yet straightforward meal.
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Risotto has long been my secret weapon for those busy weeknights when dinner plans seem to vanish by 5 PM. Despite its gourmet reputation, risotto is surprisingly quick and straightforward to prepare, especially when you keep essential staples like quality rice, aged cheese, and flavorful stock readily available in your pantry. It’s a dish that truly rewards minimal effort with maximum flavor and comfort.
My approach to making risotto often involves a delightful improvisation, drawing inspiration from whatever fresh ingredients I have on hand in the fridge and pantry. The key to creating an truly outstanding risotto lies in identifying a central ingredient to showcase. Whether it’s the tender florets of cauliflower, the crisp snap of asparagus, the earthy depth of wild mushrooms, the delicate sweetness of shrimp, or the luxurious taste of crab, beginning with high-quality produce is paramount. From there, simply add complementary flavorings—such as fresh herbs, aromatic spices, a squeeze of lemon, or a splash of white wine—and you’re guaranteed to craft a rewarding and deeply satisfying dish that will impress both family and guests.
The Versatility of Risotto: A Culinary Blank Canvas
Over the years, I’ve cultivated a mental inventory of ingredients that consistently shine in risotto. Many of these items, especially proteins and sturdy vegetables, can be stored in the freezer, making it incredibly convenient to whip up a delicious risotto at a moment’s notice. This knowledge brings me immense comfort (there’s nothing quite like that first comforting forkful of steamy, cheesy risotto!) and significantly reduces the temptation to order takeout, making homemade meals a more frequent and enjoyable reality.
Among my top choices for risotto add-ins, **Italian sausage stands out as a true favorite.** I always opt for high-quality Italian-style sausages, which I portion and freeze, ensuring they’re always ready for spontaneous culinary adventures. This includes hearty soups, quick pasta dishes, and, of course, this incredible sausage risotto. What I particularly love about using sausage in risotto is that the meat is already wonderfully seasoned. Browning it directly in the pan you’ll use for the risotto not only adds incredible depth to the dish but also creates a rich, flavorful foundation that you can build upon. The rendered fat and caramelized bits become an integral part of the risotto’s complex taste profile.
When it comes to pairing with the robust flavor of Italian sausage, **my preferred vegetable is undoubtedly bitter greens.** Since I maintain a constant supply of sausage in my freezer, I keep a keen eye out at the market. Whenever I spot beautiful, fresh bunches of Swiss chard, I know precisely what’s on the menu for dinner: a delightful and wholesome Swiss chard and sausage risotto.
Understanding Swiss Chard: A Versatile and Nutritious Green
**Swiss chard is a magnificent leafy green renowned for its versatility and nutritional benefits.** It can be enjoyed raw, lending a pleasant, slightly bitter dimension to fresh salads, or cooked into a wide array of dishes, from hearty pasta and warming soups to savory sautés. When consumed raw, Swiss chard offers a distinct, earthy bitterness that adds complexity to a dish. However, once cooked, that initial bitterness mellows considerably, transforming into a surprisingly sweet and mild flavor, often compared to that of spinach. A key advantage of Swiss chard over spinach, especially in cooked applications like risotto, is its ability to retain a satisfying texture. Unlike spinach, which tends to wilt down almost completely, Swiss chard maintains a pleasant chewiness, making it a truly enjoyable component in this creamy risotto.
**This Swiss chard and Italian sausage risotto is a celebration of robust, aromatic flavors.** The combination of savory sausage, tender chard, and creamy rice creates a deeply comforting and wonderfully balanced dish. It’s truly the most inviting meal for those cooler nights when all you crave is warmth and deliciousness. Picture yourself curled up in a cozy blanket, spooning into this cheesy, flavorful creation – it’s guaranteed to warm both your heart and soul, leaving you completely content.
Helpful Tips for Making This Exceptional Sausage Risotto
My Golden Risotto-Making Rule: Quality Ingredients Yield Superior Flavor
As is often the secret to many simple yet sublime Italian-inspired dishes, **the quality of the ingredients you choose and can afford will make the most profound difference in the flavor of your final dish.** For this particular sausage risotto, I strongly encourage you to seek out low-sodium chicken broth, or even better, utilize homemade broth if you have it readily available. Homemade or low-sodium options will impart a much softer, more nuanced flavor to your risotto, allowing the other ingredients to truly shine without being overshadowed by excessive salt.
Furthermore, **selecting the right risotto rice is crucial for achieving that signature creamy texture.** Look for premium varieties such as Arborio, Carnaroli, or Vialone Nano—all are excellent choices known for their high starch content and ability to absorb liquid while maintaining a slight bite. And please, for the love of authentic Italian cuisine, commit to using only genuine Parmigiano-Reggiano as your cheese of choice. Its distinct flavor and melting properties are simply irreplaceable in risotto, especially in this comforting sausage rendition. Below, I’ll elaborate on why Parmigiano-Reggiano is my indispensable ingredient for most risotto recipes.
Why You Must Not Skimp on Parmigiano-Reggiano for Risotto
Parmigiano-Reggiano offers an unparalleled sharp, nutty, and salty flavor profile that contributes immensely to the overall taste and an absolutely unforgettable creaminess in risotto. When you use authentic Parmigiano-Reggiano, there’s truly no need to add extra butter or cream to achieve that luxurious texture! Authentic **Parmigiano-Reggiano is rigorously protected under a Denominazione d’Origine Protetta (DOP), or protected designation of origin.** This means that to bear its distinguished name, it must be produced in a very specific manner within designated regions of Italy, adhering to centuries-old traditions. Genuine Parmigiano-Reggiano will always have a distinct stamped rind, is aged for a minimum of 12 months, and is typically labeled with its original Italian name (as opposed to generic “parmesan”). Yes, authentic Parmigiano-Reggiano is indeed more expensive than many cheese products labeled “parmesan,” but you need only a modest amount to elevate your dishes to something truly extraordinary. Reserve it for recipes where its unique and complex flavor can truly shine, like this fantastic sausage risotto!
Photo: Consorzio del Formaggio Parmigiano Reggiano
No Swiss Chard? No Problem: Easy Substitutions
**You have the freedom to use any variety of Swiss chard you can find in this delicious sausage risotto:** whether it’s the vibrant ruby, the striking rainbow, or the sunny yellow. The names of these varieties simply refer to the beautifully colored stems of this leafy green, and they are all functionally interchangeable in this recipe, offering similar texture and flavor once cooked.
If Swiss chard isn’t available at your local market, don’t despair! A wonderful and accessible **substitute is large spinach leaves.** While spinach will soften more than chard, selecting larger leaves will help it retain more texture, making it a good stand-in for the greens in this creamy sausage risotto. Alternatively, kale, especially a tender variety like Lacinato (dinosaur kale), can also work, though it may require a slightly longer cooking time to soften properly.
Scaling Up This Sausage Risotto Recipe for Larger Gatherings
Many traditional risotto recipes are often designed to serve 4 to 6 people, with ingredient quantities that can be cumbersome to precisely halve or third. This has always been a point of frustration for me, as I frequently prepare risotto for just two. Therefore, I’ve specifically developed all my risotto recipes, including this one, to serve 2 people generously. This makes the math incredibly straightforward if you wish to scale up the ingredients to comfortably serve 4 or even 6 guests. **Please note that this sausage risotto recipe yields a substantial 2-serving portion.** You could easily stretch it to 3 servings if this rich dish is part of a more elaborate menu that includes appetizers and side dishes, allowing each person to enjoy a slightly smaller, yet still satisfying, portion.
Now, let’s get to the heart of the matter – the full recipe!
Pin Recipe
Swiss Chard and Sausage Risotto
Ingredients
- 2 ¾ cups chicken stock
- 1 tbsp butter
- 1 tbsp extra-virgin olive oil
- 1 shallot, finely chopped
- 1 stick celery, finely chopped
- 2 Italian sausages, casings removed
- 5 oz risotto rice, such as Arborio, Carnaroli, or Vialone Nano
- ½ cup dry white wine, such as Pinot Grigio
- 4 oz Swiss chard or rainbow chard leaves (about 5 to 6 leaves), tough bottom stems removed, leaves cut into ¾ inch pieces
- 2 oz grated Parmigiano-Reggiano cheese
- 2 tbsp chopped fresh basil leaves
- Freshly ground black pepper
- Fleur de sel, or sea salt flakes
To Serve (optional)
- Extra-virgin olive oil
- Fresh basil leaves
Instructions
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In a small saucepan, bring the chicken stock to a simmer, then keep warm over low heat.
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In a large saute pan or a cast-iron braiser set over medium-low heat, melt the butter in the olive oil. Add the shallot and celery and cook, stirring, until soft, 3 to 4 minutes. Add the sausage and cook until brown, breaking up the meat with a wooden spoon.
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Add the risotto rice and stir for 2 minutes, until the grains are translucent around the edges. Add the wine and stir vigorously while the wine is bubbling up, scraping down the bottom of the pan to loosen the caramelized bits. Simmer until the wine is fully absorbed.
Add 1 ladleful of the broth and simmer, stirring from time to time, until the broth is almost completely absorbed.
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Continue adding broth, one ladleful at a time, allowing each ladle to be absorbed before adding more, making sure to mix in the chopped Swiss chard after 10 minutes of cooking time.
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When there’s about ½ cup (125 ml) broth left, stir in the grated Parmigiano-Reggiano cheese. Stir until the cheese is fully melted and incorporated. Season with black pepper, taste the risotto, and season with salt if needed. Stir in the remaining broth and the basil. The risotto should now be loose and super creamy. Cover and turn off the heat. The risotto can stand for about 5 minutes but should be served as soon as possible for the best texture.
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SERVING: Serve the sausage risotto in warm bowls, then garnish each serving with a drizzle of flavorful extra-virgin olive oil, some freshly ground black pepper, and fresh basil leaves, if desired.
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STORAGE: This sausage risotto is best enjoyed within minutes of being made. If you do have leftovers, refrigerate in an airtight container for up to 2 days. To reheat, transfer to a nonstick skillet, add a couple tablespoonfuls of broth or water and warm up over medium-low until the risotto is loose and hot. Serve immediately.
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MAKE IT VEGETARIAN: Use vegetable stock and substitute diced plant-based italian-style sausage, such as Beyond Sausage.
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