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Hello everybody, it is Louise, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, saffron and sausage risotto. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Saffron and sausage risotto is one of the most favored of current trending foods in the world. It is appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. Saffron and sausage risotto is something which I have loved my whole life. They’re fine and they look wonderful.

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.

To get started with this recipe, we have to first prepare a few ingredients. You can cook saffron and sausage risotto using 8 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Saffron and sausage risotto:

1. Make ready 80 g arborio or carnaroli rice per person
2. Get 1 l meat broth (veggie is fine too)
3. Get 1 sachet saffron in powder
4. Prepare 1/2 cup dry white wine
5. Make ready 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 is going to wrap it up with this exceptional food saffron and sausage risotto recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!