Simple Way to Make Homemade Saffron and sausage risotto

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Before you jump to Saffron and sausage risotto recipe, you may want to read this short interesting healthy tips about Your State Of Health Can Be Impacted By The Foods You Decide To Consume.

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In addition when it comes to having a dessert following your meals you should consider having various citrus fruits. Together with vitamin C, you will find that there are many other health benefits that you will find in these types of fruits. You may also want to put together a couple of things like orange sections, shredded coconut mixed with a teaspoon of honey.

By following a few of the suggestions above you will see that you will end up living a healthier life. The pre packaged highly processed foods that you can discover in any store is in addition not good for you and as an alternative you should be cooking fresh healthy foods.

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 only need 8 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Saffron and sausage risotto:

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

Steps 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..
   
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.
   

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