How to Make Yummy Saffron and sausage risotto

Saffron and sausage risotto. Saffron risotto is a typical recipe of the city of Milan. Find out how to cook a perfect risotto Milanese. 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.

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. This authentic Italian pork sausage risotto (luganega in dialect) is a typical dish from the Milan area. You can cook Saffron and sausage risotto using 8 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Saffron and sausage risotto

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

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. Once there is a very little amount of liquid left, taste the risotto.

Saffron and sausage risotto step by step

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..
6. 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.

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. Saffron is famously found in risotto "alla Milanese," a northern Italian preparation that highlights its gorgeous color and aromatic flavor. In tonight's take on the classic, which features premium saffron from Rumi, we're adding tomato paste and crushed red pepper for a bit of sweetness and heat—and. This fresh, spring risotto has great depth as it's made from stock, saffron, asparagus, and parsley.