Risotta Milanese
Creamy Risotto Milanese with savory Italian sausage, mushrooms, and Parmesan cheese offers rich flavors and comforting texture, perfect for a hearty, satisfying meal.
Ingredients
Instructions
- Remove sausage from casing and crumble.
- In a large skillet, melt butter.
- Add sausage, chopped onion, sliced mushrooms, and crushed garlic.
- Saute until tender, about 5 minutes.
- Stir in rice and saute until rice is lightly browned.
- Add chicken broth and white wine or sherry.
- Cover and simmer for 20 minutes or until rice is tender.
Tips & Substitutions
For a richer flavor, consider adding a pinch of saffron or a dash of nutmeg to the broth. If you prefer a vegetarian option, substitute the Italian sausage with a plant-based sausage or omit it entirely, adding more mushrooms for depth. Using Arborio rice is key for achieving the creamy texture characteristic of risotto. For a twist, try incorporating peas or asparagus during the last few minutes of cooking.
Serving Suggestions
Serve the Risotto Milanese hot, garnished with extra grated Parmesan cheese and a sprinkle of fresh herbs like parsley or basil for added freshness. This dish pairs beautifully with a side of sautéed greens or a light salad. For a complete meal, consider serving alongside Chicken Alla Parmigiana or Fettuccine Rene for a delightful Italian feast.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of chicken broth or water to prevent the risotto from drying out, and warm it gently on the stove over low heat, stirring occasionally until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Risotta Milanese contains roughly 939 calories, with 28g protein, 118g carbohydrates, and 35g fat. It is an excellent source of protein (57% of the Daily Value) and iron (30% of the Daily Value), and a good source of potassium and calcium. Note that it is relatively high in sodium, at 1421mg per serving (62% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use brown rice instead of white rice for this risotto?
Brown rice is not recommended for this risotto as it requires a longer cooking time and won't achieve the same creamy texture. Arborio rice is ideal, but if you want a whole grain option, consider using a short-grain brown rice and adjust the cooking time accordingly.
How can I make this risotto creamier?
To enhance the creaminess, stir in an additional tablespoon of butter or a splash of heavy cream just before serving. You can also incorporate more grated Parmesan cheese for a richer flavor. Remember to stir continuously during cooking to help release the rice's starches.
Can I make this risotto ahead of time?
While risotto is best served freshly made, you can prepare it ahead of time by cooking it to just underdone. When ready to serve, reheat it gently on the stove, adding extra broth to achieve the desired consistency. However, the texture may not be quite as creamy as when freshly made.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).