Recipe - Risotto Milanese

G. Granaroli XBRG76A
MM:MK VMXV03A
1 Onion; chopped
One half Stick butter
One fourth cup Olive oil
1 qt Chicken broth; (canned o.k.)
2 Boullion cubes
1 One half cup Rice; Uncle Ben`s converted
2 Pk saffaron; can be found in
Italian or Spanish section)
3 Sausages; (Optional)
One half cup Cheese; grated (up 2 3/4c)
One half cup White wine

Melt butter in olive oil and sautee onion until golden. Remove sausage
meat from skin and crumble up and add to onions.Brown slowly on med heat.
In a separate pot, heat chicken broth with boullion and keep warm. Add rice
to sausage mixture andmix well. Gradually add broth to rice about 1 1/2
cups at a time and cook until broth is absorbed.Continue this process until
rice is cooked. Before the last cups are added add the wine and saffaron
and continue to mix so it doesn`t stick. When the rice is done, mix in 1/2
cup of grated cheese. Serve hot with extra cheese on the side.

This is really not hard, give it a try. It can be a meal in itself or a
side dish. It`s great for a buffet.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini