Maltese Sausage & Red Wine Risotto


  • 2 tsp Olive Oil
  • 600 grms Arborio Rice
  • 10 fresh mushrooms, chopped
  • 3 maltese sausages, skinned
  • 1 onion sliced, chopped
  • 2 cloves Garlic, chopped
  • 150ml Maltese Red Wine
  • 1.5 liters hot chicken stock
  • 225grms grated Parmesan
  • Salt & pepper


Heat the oil in a large pan add the garlic and onion to the oil in the pan and cook for 5 minutes or until the onion has softened.

Add the Maltese sausage meat and cook for another 5 -10 mins.

Stir in the rice, then stir in the wine and cook vigorously for 2 minutes until the liquid has evaporated.

Pour in half the stock and cook for 10 minutes or until the liquid has evaporated, stirring from time to time.

Add the remaining stock and continue to cook gently, stirring occasionally, for a further 8-10 minutes or until all the liquid has been absorbed and the rice is tender.

Divide the risotto between 4 bowls and sprinkle with Parmigiano-Reggiano and freshly ground black pepper.

Difficulty: Easy

This entry was posted in By Course, First Course, Other Meat, Recipes, Rice and tagged , , , , . Bookmark the permalink.

5 Responses to Maltese Sausage & Red Wine Risotto

  1. Nancy Attard says:

    I really like the recipes on this website. I have a question about the above rice recipe . The sausage to be added at the end, is that extra sausage? There is already instuctions to add the sausage after you cook the garlic and onion. Please clarify. Thank you.

    • admin says:

      Hi Nancy thanks for your comments… the extra sausage bit was a mistake, the sausage should be added in the beginning – remove the sausage meat from the skin and cook it in the beginning.
      Make sure you sign up to our newsletter to receive more recipes and news related to Maltese food!

  2. Emmanuel Libreri says:

    I sent you an email and I did not get a reply ,all I wanted a Receipe for Ross fil Forn, the one i used to take to the baker to get ready for dinner,Could you please answer.Thank you, El

  3. Eatmania says:

    @Emmanuel, here’s a recipe for Ross il-forn if you would like to try this:

  4. VsRutzen says:

    Thanks for the receipes. Very interesting.

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