SAUSAGE AND TOMATO RISOTTO MILANESE

INGREDIENTS: Makes 4  Servings

        •	¼ cup extra virgin olive oil
	•	2 shallots, cut into ¼-inch dice or 1 small yellow onion
	•	1 teaspoon saffron threads
        •      1 teaspoon turmeric
	•	3½ cups chicken stock, hot**SEE COOK'S NOTES**
        •      ⅓ lb. sweet Italian sausage  (Can use hot if you prefer)
	•	2 Roma tomatoes, coarse dice
	•	1 cup arborio rice
	•	½ cup white wine
	•	4 tablespoons (½ stick) unsalted butter
	•	Salt & pepper to taste
	•	½ cup freshly grated Parmessano -Reggiano, plus more for sprinkling
	•	Fresh basil chiffonade for garnish

DIRECTIONS:

1.  In a 12 to 14-inch skillet, heat the olive oil over medium heat. Add the shallots or onion and sausage
and cook until onions or shallots are softened and translucent but not browned,  and the sausage is
broken into ½ inch pieces, 8 to 10 minutes. 

2. Meanwhile add the saffron to the stock, stirring to infuse (Crush the saffron filaments with your
fingers to break them up). Once the onions are translucent and sausage cooked, add the rice and stir
with a wooden spoon until toasted and opaque, 3 to 4 minutes.

3. Add the wine to the toasting rice, and cook while stirred until wine is absorbed.  

4. Add a 4 to 6-ounce ladle of the saffron-infused stock and cook, stirring, until it is absorbed.  

5.  Add tomatoes and continue adding the stock a ladle at a time, waiting until the liquid is absorbed
before adding more. Cook until the rice is tender and creamy and yet still a little al dente, about 15
minutes. 

6. Stir in the butter and cheese until well mixed.  Risotto should be creamy and smooth,  not gummy
or runny.  

7. Portion risotto into 4 warmed serving plates, serving with extra cheese.  

8. Garnish with a fresh basil chiffonade before serving.



**COOK'S NOTES** 
KEEP STOCK HOT,  BUT NOT BOILING HOT!  You can use beef,  chicken, vegetable or fish stock,
depending your ingredients and the flavor you want to achieve.