Risotto alla Milanese con Luganega
  • 13/4cups uncooked Arborio ricecan substitute any small grain rice or Basmati rice
  • 6cups chicken broth
  • 1teaspoon saffron powder or about 14 threads – see note above on preparing threads
  • 1 1/2cups sliced mushrooms or 1 1/2of dried mushrooms
  • 1pound Luganega sausageremoved from casing
  • 1cup olive oildivided
  • 4tablespoons unsalted butter
  • Salt and pepper to taste
  • 1cup grated parmesan cheesereserve 4 tablespoons for garnish
  1. Remove the sausage from its casing and break it into small pieces.
  2. Heat a large saucepan and add ½ cup of the olive oil, mushrooms, and sausage. Season with salt and pepper to taste and brown in a medium saucepan.
  3. Remove sausage and mushrooms from the pan and drain the fat.
  4. Return sausage and mushrooms to the pan with ½ cup of olive oil.
  5. Add the rice slowly. The rice will start to turn translucent as it soaks up the oil.
  6. Turn the heat down to medium and add the chicken broth ½ cup at a time. Allow the rice to soak up all of the broth before adding more broth.
  7. After adding one cup of broth, add the saffron.
  8. Continue adding broth ½ cup at time.
  9. When rice appears al dente, remove from heat.
  10. Incorporate butter and parmesan cheese.
  11. Serve in individual bowls with the rest of the parmesan cheese on top.
Recipe Notes

Risotto alla Milanese con Luganega| Foodal.com

My great-grandmother and grandmother used to boil a small chicken in preparation for the risotto. Then, they would ladle the broth in bit by bit until the rice was cooked. This process would take hours. The result was delicious.

Buon appetito!