Hello everybody, it is John, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, saffron and sausage risotto. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Saffron and sausage risotto is one of the most popular of current trending foods in the world. It is appreciated by millions every day. It’s simple, it is quick, it tastes yummy. They’re fine and they look wonderful. Saffron and sausage risotto is something which I have loved my whole life.
This is a classic from my region in Italy, Lombardy. Start by making the broth, about a litre should do. I will show you how to make Risotto saffron rice that is so creamy and delicious.
To get started with this recipe, we have to first prepare a few components. 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:
- Get 80 g arborio or carnaroli rice per person
- Get 1 l meat broth (veggie is fine too)
- Make ready 1 sachet saffron in powder
- Prepare 1/2 cup dry white wine
- Get 1 shallot (or white onion)
- Prepare 3 sausages pork meat
- Prepare Butter
- Take Parmesan
Creamy and tasty, saffron risotto, according to the Milanese recipe, is made with saffron, butter, beef or chicken stock, dry white wine and Parmigiano cheese. Risotto is a stick-to-your ribs meal that's easy to make and full of great Italian flavor. That's what's cooking tonight as we grab a Bite with Belkys. The Chef: Chris Rojas The Restaurant: Lhardy Kitchen & Bar in Coral Gables The Dish: Sausage & Saffron Risotto.
Instructions to make Saffron and sausage risotto:
- 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
- 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.
- 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
- 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
- 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.
- 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
Add the sausage and break apart with your spatula until browns. When the sausage is halfway cooked through and nicely crumbled, add the mushrooms Keep in mind that the parmesan will add some salt as well. Once there is a very little amount of liquid left, taste the risotto. If the rice doesn't stick to your. If you're uneasy about risotto, this is a good recipe to start with because it's simple and requires so few ingredients.
So that is going to wrap this up with this special food saffron and sausage risotto recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
