Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, saffron and sausage risotto. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Saffron and sausage risotto is one of the most favored of recent trending meals on earth. It’s enjoyed by millions daily. It is easy, it is fast, it tastes yummy. Saffron and sausage risotto is something which I’ve loved my whole life. They are fine and they look wonderful.

Brown the rice in this base. Add a splash of wine and let it evaporate. Risotto with saffron and sausage is a typical Italian dish, easy to prepare. If you like rice, then you have to taste risotto with saffron that is typical of Milan.

To get started with this recipe, we have to first prepare a few ingredients. You can cook saffron and sausage risotto using 8 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Saffron and sausage risotto:

1. Make ready 80 g arborio or carnaroli rice per person
2. Take 1 l meat broth (veggie is fine too)
3. Get 1 sachet saffron in powder
4. Get 1/2 cup dry white wine
5. Prepare 1 shallot (or white onion)
6. Get 3 sausages pork meat
7. Get Butter
8. Prepare Parmesan

This authentic Italian pork sausage risotto (luganega in dialect) is a typical dish from the Milan area. It's a heartier and tastier version of the iconic risotto alla Milanese, which shares the distinctive yellowish colour as a result of the saffron. Toast the saffron strands in a dry pan for a few seconds, being careful not to burn them. Add the wine and cook for a couple of minutes before tipping in the rice.

Instructions to make Saffron and sausage risotto:

1. Start by making the broth, about a litre should do. Dice the onion. Remove the sausage meat from the skin and using tha flat part of the knife make the meat into a paste
2. In a big pot add some oil and when hot add the onion and let it soften on medium heat for a couple of minutes. Add the meat now and with a spoon break it into small pieces. Cook for about 4 min or until the meat is all sealed.
3. Add the rice and mix for a couple of minutes until it starts to stick. Now add the wine. And mix the rice until it evaporates
4. From now on, you will add the broth about a ladle at the time and keep on stirring the rice gently. When the rice starts to dry up add another one and so on until the rice is cooked (see instructions on the rice that you bought) about 25 min or so usually
5. At the end of cooking leave the rice quite wet and add the saffron and stir in well. I have shown the consistency of the rice on the video below. 1. Now turn off the rice and we start the ‘mantecatura’ which is what makes the risotto creamy (certainly not cream!). Add the butter and a generous handful of parmigiano, cover with a lid and leave for 2 min. The consistency now will be much thicker than before. Serve hot on a plate

Toast the saffron strands in a dry pan for a few seconds, being careful not to burn them. Add the wine and cook for a couple of minutes before tipping in the rice. In a small saucepan, heat broth and keep warm. Meanwhile, in a large nonstick skillet, cook sausage over medium heat until meat is no longer pink; drain. Place the desired serving size of risotto on a plate or pasta bowl.

So that is going to wrap this up for this special food saffron and sausage risotto recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!