Risotto with saffron and sausage

• 10 minutes to prepare • 30 minutes to cook • Serves 4

 

 

Risòtt

Brrr, it's suddenly turned really chilly, hasn't it?
Even if temperatures are above freezing, it is so densely foggy, so humid here in Milan that you wish you may just stay inside. Forever.

Then, don't go out – stay in and rustle up this tasty winter warmer from the Italian cuisine, instead.
This risotto is a must to try dish: the secret is to find a good Italian sausage, without fennel seeds, and to cut it in small pieces so they will look tiny and cute in the risotto.

As you know, it takes time to make a good risotto, and practice to learn the right amount of broth to add and to not overcook the rice.
Be patient with yourself and try. You will get the most amazing cold-weather comfort food!


Here's what you will need for the 4-serving recipe:

 

320 g Carnaroli rice 
1 shallot
200 g fresh sausage
1 sachet saffron powder
1 l meat broth
1 glass white wine
50 g grated Parmesan cheese
EVO oil
salt and pepper

1. Cut the skin of the sausage with the tip of a sharp knife and remove it. Cut the sausage into nibbles of equal size
2. Braise the chopped shallot with 2 tablespoons of EVO oil until golden, then add the sausage and let it become golden
3. Pour the rice into the pan and let it toast for 1 minute
4. Simmer it with the white wine until it evaporates
5. Cook the rice, adding a spoonful of boiling broth at a time, as for a normal risotto, (please refer to the cooking time indicated on the rice package)
6. Take one ladle of boiling broth and pour it in a bowl. Add the saffron powder and stir to mix. Finally add it to the risotto and go on with the cooking
7. A few moments before the rice is done, add freshly ground pepper and the Parmesan cheese. Serve immediately!

In the following, Nutrition Facts of this dish are indicated. Data is provided per serving.

Il riso nasce nell'acqua e deve morire nel vino.*
(Italian proverb)


* The rice is born in the water and must drown in the wine.