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Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, saffron and sausage risotto. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Tomato and saffron infuse this risotto with smoky andouille sausage, fresh clams, herbs and cherry tomatoes. When you don't know what the heck to make, let risotto be your muse. Easy to make, always fabulous, this risotto will earn you a notch on your apron and bonus points from your spouse.

Saffron and sausage risotto is one of the most well liked of recent trending meals on earth. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. Saffron and sausage risotto is something that I have loved my entire life. They are fine and they look fantastic.

To begin with this particular recipe, we must first prepare a few components. You can have saffron and sausage risotto using 8 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Saffron and sausage risotto:

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

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. 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

Once there is a very little amount of liquid left, taste the risotto. If the rice doesn't stick to your. Saffron risotto is a typical recipe of the city of Milan. Find out how to cook a perfect risotto Milanese. You can serve it with many dishes: in addition to the typical combination with Ossobuco alla Milanese, it's also excellent with mushrooms, in particular porcini mushrooms, sausages but even.

So that’s going to wrap it up with this special food saffron and sausage risotto recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!