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Hey everyone, it is Louise, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, saffron and sausage risotto. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Saffron and sausage risotto is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. They are nice and they look fantastic. Saffron and sausage risotto is something which I’ve loved my entire life.

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.

To get started with this particular 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 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. Get 1 sachet saffron in powder
4. Take 1/2 cup dry white wine
5. Make ready 1 shallot (or white onion)
6. Take 3 sausages pork meat
7. Get Butter
8. Take 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.

Instructions 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

This fresh, spring risotto has great depth as it's made from stock, saffron, asparagus, and parsley. If you are looking for a simple dish, that both tastes and looks beautiful, this recipe for Shrimp and Asparagus Saffron Risotto will not disappoint! Categories: Saffron Rice Rice Recipes Risotto Recipes Fish Fruit Mango Mahi Mahi Recipes Shallot Recipes Main Dish Recipes for Parties. Photo "Risotto with sausages and saffron" can be used for personal and commercial purposes according to the conditions of the purchased Royalty-free license. Piedmontese risotto with porcini mushrooms and sausages Baked risotto with mozzarella and sausages on plate Sausages with basmati risotto Paella Spanish paella with sausages in large wok Sausages in sauce and vegetables in a frying pan.

So that is going to wrap this up for this special food saffron and sausage risotto recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!