Risotto alla Milanese: Creamy Risotto with Sausage and Saffron
A rich and aromatic Risotto alla Milanese infused with saffron and thyme, finished with creamy Parmesan and butter, and topped with golden-browned sausage slices—courtesy of Chef Giorgos Tsoulis.
Ingredients
- 250 g arborio rice
- 100 g Parmesan cheese grated
- 1 clove garlic finely chopped
- ½ onion finely chopped
- 800 ml vegetable broth
- 80 ml white wine
- 5 sprigs thyme leaves only, finely chopped
- 3 tbsp olive oil + extra for cooking the sausage
- 1 tbsp butter at room temperature
- 2 pinches saffron powder + extra for serving
- salt
- pepper
For serving:
- sausage thinly sliced
Instructions
For the risotto:
- In a deep saucepan over medium heat, add the olive oil, onion, garlic, and thyme. Cook until softened and lightly caramelized, about 4 minutes.
- Add the Arborio rice and sauté for 2 minutes, stirring constantly to coat the grains.
- Deglaze with the white wine. Once the alcohol has evaporated, stir in the saffron and ¼ of the vegetable broth.
- Continue cooking the risotto by adding broth in batches, stirring continuously, and allowing each addition to be absorbed before adding more.
- Once the rice reaches a creamy consistency (making sure it still holds some bite), remove the pan from the heat and stir in the Parmesan, butter, salt, and pepper.
For the sausage:
- In a separate pan, heat a bit of olive oil over high heat. Add the sausage slices and cook until browned and crispy on both sides.
To serve:
- Spoon the risotto onto plates, top with the cooked sausage, and finish with a pinch of saffron powder for extra color and aroma.
Notes
Chef’s tip: Add the butter and Parmesan off the heat to keep them from separating. This ensures the risotto stays smooth and creamy.
Tried this recipe?Let us know how it was!