Rice, Milan Style (Risotto Alla Milanese)

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45 minutes 4 Servings Print RecipeEmail Recipe


1 onion (finely chopped)
2 mild italian sausages (sliced)
2cuplong-grain white rice
1⁄2cupred wine
1quartchicken broth (or chicken stock)
4tablespoonparmesan cheese (freshly grated)
  salt (to taste)


In casserole, saute onion with butter until translucent. Add sliced sausage cooking until slightly browned. Add rice and saute until golden. Add wine and cook until absorbed. Stir in salt and 1 cup hot broth. Simmer until broth is absorbed. Continue adding hot broth 1 cup at a time as it is absorbed. Gently stir occasionally. With last cup of broth, add saffron. When rice is done, mix in Parmesan. Cover pot, turn heat off but leave pot on burner for 5 minutes before serving.


Freeze the sausage for about 20-30 minutes before slicing to make it easier. A large skillet with a lid also works (in place of a casserole).

Of course, you could use actual risotto (Italian rice) if it is available as well.

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