Sausage and Saffron Risotto

Name: Sausage and Saffron Risotto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: Carnaroli rice 1 ½ cup; Sausage 0.7 lb; Saffron (2 sachets of 0.15 g each) 0.1 tsp; Shallot 1; White wine ½ glass; Meat broth to taste; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Butter cold 2 ¾ tbsp; Parmigiano Reggiano PDO cheese cold 1.8 oz

Difficulty: Easy
Prep time: 10 min
Cook time: 30 min
Serving: 4 persone

PRESENTATION

We have made many risottos, but it is never enough! This beloved first course, in fact, can bring great satisfaction in the kitchen and is also ideal for a dinner with a few friends. The recipe for sausage and saffron risotto combines two great classics, saffron risotto and sausage risotto, creating a variant that enhances the best characteristics of both! Saffron provides an unmistakable aroma and color, while the sausage adds a robust and decisive character to the dish. Sausage and saffron risotto is one of those dishes that calls for seconds until you are completely satisfied and happy, one of those staples that will win over your guests at the first taste... if your mouth is already watering, head to the stove and follow our recipe!

Discover these saffron risotto variations as well:

Monzese Risotto
Saffron and bacon Risotto
Milanese Risotto
Porcini and Saffron Risotto
Saffron and mushroom Risotto

INGREDIENTS

Carnaroli rice 1 ½ cup (320 g)

Sausage 0.7 lb (300 g)

Saffron 0.1 tsp (0.3 g) - (2 sachets of 0.15 g each)

Shallot 1

White wine ½ glass

Meat broth to taste

Extra virgin olive oil to taste

Fine salt to taste

Black pepper to taste

to cream: Butter 2 ¾ tbsp (40 g) - cold; Parmigiano Reggiano PDO cheese 1.8 oz (50 g) - cold

Preparation

How to prepare Sausage and Saffron Risotto

To prepare the sausage and saffron risotto, first prepare the meat broth following our recipe and keep it warm. Score the sausages 1 and remove the casing, then break them into pieces by hand 2 or crush them with the blade of a knife. Clean and finely chop the shallot 3.

Heat a drizzle of oil in a saucepan, then add the shallot 4 and let it wither over medium-low heat for a few minutes. Add the sausage 5 and brown it for 4-5 minutes, stirring often 6.

At this point, add the rice 7 and toast it until the grains feel hot to the touch 8, then deglaze with the white wine 9.

When the alcohol has completely evaporated, start moistening the rice with the broth, adding a ladle at a time as soon as the liquid dries out 10. Meanwhile, dissolve the saffron in a small bowl with a little warm broth 11 and mix well to dissolve it 12.

When there are about 5 minutes left for the rice to finish cooking, add the saffron 13. Mix well and season with salt 14. Once the rice is cooked, turn off the heat and stir in the cold butter 15.

Also add the grated Parmesan cheese 16 and mix everything together 17. Plate and finish with a grind of pepper. Your sausage and saffron risotto is ready to be served 18!