Potato Risotto with Pan-Grilled Lamb Sausages

Inspired by Chick Hughes from Cooking Channel


20 mins


1 hr


1 hr 20 mins


6 servings


For the Sausages:
For the Potato Risotto:
  • 4 large Yukon Gold or russet potatoes, diced in 1/2-inch cubes (about 2 pounds)
  • Salt
  • 3 tablespoons extra-virgin olive oil, plus more as needed
  • 1 large shallot, minced finely
  • 3 cups stock (chicken, vegetable, mushroom or water)
  • 6 large fresh mushrooms (like King Eringi or Shitake), sliced thinly
  • Kosher salt and freshly ground black pepper
  • 1 cup loosely packed, freshly grated Parmigiano cheese
  • 2 to 4 tablespoons butter
  • Baby arugula or baby spinach, for garnish


1. To make the sausages: Parboil the sausages for about 5 minutes in a pot of boiling water. Drain.

2. Place a large pan on medium-high heat. Coat the bottom of the pan lightly with canola oil. Tear off rosemary needles roughly and toss into pan. Add sausages and pan-grill until browned on all sides, turning as needed. By the time the sausages are ready, the risotto will be ready.

3. To make the risotto: Wash and cut the potatoes into small cubes. No need to peel. Put potatoes in a saucepan, and cover with water. Add a sprinkle of salt. Bring to a boil over high heat, turn heat down and simmer about 5 min until al dente. Drain.

4. Heat the oil in a heavy, medium-sized saucepan over medium heat. Add the minced shallot, drained potatoes, with a pinch salt, and one ladleful of stock. Cook, stirring continuously, until the stock is almost fully absorbed.

5. In a separate pan, saute the mushrooms in a bit of olive oil and toss gently until they begin to brown.

6. Continue to add the stock to the potato mixture, one ladleful at a time, or until the potato is tender and creamy on the outside, about 5 to 10 minutes. Test it. If it’s too soft, you won’t need to add any more liquid. If it’s still got a bite in the middle, you can add a bit more stock.