Rice, celery, and sausages (Riso, sedano, e salsicce) from In Nonna's Kitchen: Recipes and Traditions from Italy's Grandmothers by Carol Field

  • celery
  • chicken broth
  • Show all ingredients...

  • EYB Comments

    Can substitute Arborio rice or carnaroli rice for Vialone Nano rice.

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Notes about this recipe

  • Eat Your Books

    Can substitute Arborio rice or carnaroli rice for Vialone Nano rice.

  • Pamsy on January 17, 2024

    I see this is listed as a starter, but 2 of us ate the whole thing as a main course. Used 3 (Villagers) Luganega which gave a real hit of fennel. Easy one pot dish and you don't need to keep stirring, unlike a risotto. Excellent.

  • ashallen on September 14, 2020

    I chose this recipe to use up some bits and pieces of things and wasn't expecting much, but it's a deeply flavorful and savory dish. Risotto-like, but with a lower proportion of rice than most risottos I've made - the rice here is more like a creamy binder for the other ingredients. The dish is, however, very rich and a small amount goes a long way, so even though each serving as specified by the recipe is less than 1 cup, that's enough for me! I'd experiment in the future to see how much the oil/butter could be reduced without compromising the flavor. I used mostly plain ground pork instead of the sausage specified in the recipe and would do that again in the future since it's less fatty. Used homemade chicken stock and Arborio rice. Cooked in a saucepan, but I'm guessing the recipe was tested in a pan with a broader base since my onions took longer than the specified time to turn golden and there was some excess liquid to cook off after the rice finished cooking. Leftovers kept well.

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