Risotto alla Milanese: Risotto w/ Saffron & Sausage

Posted on Jul 25th, 2025

by Giorgos Tsoulis

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Chef Giorgos Tsoulis cooks with us the most delicious Risotto alla Milanese with sausage—a dish so good it’s guaranteed to drive you crazy! This Northern Italian classic gets a hearty twist with the addition of pan-seared sausage.

Made with Arborio rice, white wine, and a fragrant vegetable broth, the risotto is slowly stirred to a silky, creamy consistency. The addition of saffron gives it that unmistakable golden hue and delicate aroma that defines true Milanese risotto.

Butter and Parmesan are folded in off the heat to create a velvety finish, while thyme adds a subtle herbal note. Topped with thin, crispy sausage slices and an extra sprinkle of saffron, this dish perfectly balances richness, flavor, and elegance. It’s a comforting Italian staple, elevated by Chef Giorgos’ bold yet refined touch.

Enjoy!

Risotto alla Milanese: Creamy Risotto with Sausage and Saffron

Giorgos Tsoulis

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.

5 from 1 vote

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Prep Time 25

Cook Time 30

Total Time 55

Course Main Course

Cuisine Italian

Servings servings

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!

Giorgos Tsoulis

Celebrity Chef Giorgos Tsoulis specializes in modern Mediterranean cuisine and his recipes are widely appreciated not just in Greece and Cyprus but also around the world. He has been the executive chef of numerous successful Greek restaurants, while at the same time hosting many popular culinary TV shows in Greece and Cyprus. Giorgos Tsoulis is passionate about educating his fans in more sustainable and healthy cooking and eating while making the most of the flavors of the ingredients. As sustainable cuisine ambassador for WWF Hellas, he plays a key role in cooking activations that relate to the European #Eat4Change program, as well as the #Farm2Fork program.