Sausage and Saffron Risotto

Name: Sausage and Saffron Risotto
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: Carnaroli rice 1.67 cups; Sausage (or luganega) 10.6 oz; Saffron 1 bag; Meat broth to taste; White wine ½ glass; Shallot 1; Fine salt to taste; Black pepper to taste; Extra virgin olive oil to taste; Butter cold 3 tbsp; Parmigiano Reggiano PDO cheese cold 1.8 oz

708

Calories per serving

Energy Kcal 708
Carbohydrates g 70.9
of which sugars g 1
Protein g 22
Fats g 36.5
of which saturated fat g 14.99
Fiber g 1.3
Cholesterol mg 83
Sodium mg 1067

Difficulty: Easy
Prep time: 20 min
Cook time: 30 min
Serving: 4 persone
Cost: Average

PRESENTATION

We've stirred many risottos, but it's never enough. The risotto is indeed a first course that provides a lot of personal satisfaction, ideal even for a dinner with a few friends. The sausage and saffron risotto is the version we propose today... halfway between parmigiana risotto and saffron risotto, with one more ingredient: sausage. The sausage risotto is one of those dishes that you can smell from the door of the house and this variant even more... it's one of those recipes that calls for seconds until you are completely satisfied and happy, one of those showstoppers that will win over your guests at the first taste. Get to the stove right away because just talking about sausage and saffron risotto makes your mouth water!

Discover other risottos with saffron:

Risotto alla monzese
Risotto with saffron and bacon
Risotto alla milanese
Risotto with porcini and saffron

INGREDIENTS

708

Calories per serving

Carnaroli rice 1.67 cups (320 g)

Sausage 10.6 oz (300 g) - (or luganega)

Saffron 1 bag

Meat broth to taste

White wine ½ glass

Shallot 1

Fine salt to taste

Black pepper to taste

Extra virgin olive oil to taste

for stirring in: Butter 3 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, prepare the meat broth. Then peel the shallot and chop it finely 1. Move on to the sausages: cut them and remove the casing 2, then use the back of the blade to crush the meat 3.

Move to the stove. Put a saucepan on the heat and add a swirl of oil. Let it heat for a few moments before adding the shallot 4. Let it flavor over medium-low heat, a few minutes will be enough for it to wilt. Then add the sausage 5 and let it brown for 4-5 minutes, stirring often. Add the rice 6.

Toast and flavor the rice by stirring 7, then deglaze with white wine 8. As soon as the alcohol has evaporated, begin cooking the rice by adding the hot broth 9. Add it little by little, as soon as the previous ladleful has been absorbed.

Finally, add the saffron 10 and stir to combine 11. When the rice is ready, remove from the heat and stir in the cold butter and grated Parmigiano Reggiano PDO 12.