Clam Risotto with Spicy Italian Sausage

Submitted by Liz Novak on Sun, 03/22/2015 - 18:43


Because combining shellfish with sausage elevates any comfort food.

It was finally warm enough to clam this weekend, but it was still harsh out. Afterwards I needed to cozy up with some rich food...and some wine (you haven’t drank an entire bottle if you used some of it for cooking).


  • 3 cups clam juice
  • 3 cups water
  • 4 tablespoons butter
  • ½ chopped sweet onion
  • 3 cloves crushed garlic
  • ½ pound hot italian sausage without casings and chopped
  • 2 cups arborio rice
  • 1 cup dry white wine
  • 1 cup chopped clams
  • parmesan cheese

1. Add the clam juice and water to a saucepan on the back burner. Turn on low heat and keep the mix simmering throughout the recipe.

2. Add the butter to a large pot. Once it’s melted, add the onion. Stir until the onion is translucent (about 3-4 minutes).

3. Add sausage and the garlic. Stir until no longer pink ( about 3-5 minutes).

4. Add the rice. Stir until the edges of the rice turn translucent (about 2-3 minutes).

5. Add the wine and stir until absorbed (about 4-5 minutes).

6. Add the simmering clam/water in batches of 1 ½ cups at a time. Wait to add a new batch until the former is absorbed.

7. When the risotto texture is of your liking, add the clams for a minute or two until cooked.

8. Plate the risotto and grate the cheese on top.

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