Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, saffron and sausage risotto. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
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. Saffron risotto is a typical recipe of the city of Milan.
Saffron and sausage risotto is one of the most popular of recent trending foods on earth. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look wonderful. Saffron and sausage risotto is something that I’ve loved my entire life.
To get started with this recipe, we have to first prepare a few ingredients. You can have 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:
- Prepare 80 g arborio or carnaroli rice per person
- Get 1 l meat broth (veggie is fine too)
- Take 1 sachet saffron in powder
- Get 1/2 cup dry white wine
- Take 1 shallot (or white onion)
- Prepare 3 sausages pork meat
- Make ready Butter
- Get Parmesan
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.
Steps 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.
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
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
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So that’s going to wrap it up for this special food saffron and sausage risotto recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
