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How to Make Favorite Saffron and sausage risotto

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Saffron and sausage risotto

Before you jump to Saffron and sausage risotto recipe, you may want to read this short interesting healthy tips about Selecting The Best Foods May Help You Stay Fit And Also Healthy.

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Everyone likes to have dessert after their meals and if you are one of those people you may want to consider some citrus fruit. Most of the nutrition in citrus fruit, including vitamin C, are also essential for maintaining your health. One desert that I have always loved is orange pieces mixed together with shredded coconut and mixed together with a light honey dressing.

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We hope you got insight from reading it, now let's go back to saffron and sausage risotto recipe. To cook saffron and sausage risotto you need 8 ingredients and 6 steps. Here is how you do it.

The ingredients needed to prepare Saffron and sausage risotto:

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

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.. Saffron and sausage risotto
  6. 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. Saffron and sausage risotto

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