We’ve stirred many risottos, but it’s never enough. The risotto is indeed a first course that provides a lot of personal satisfaction, ideal even for a dinner with a few friends. The sausage and saffron risotto is the version we propose today… halfway between parmigiana risotto and saffron risotto, with one more ingredient: sausage. The sausage risotto is one of those dishes that you can smell from the door of the house and this variant even more… it’s one of those recipes that calls for seconds until you are completely satisfied and happy, one of those showstoppers that will win over your guests at the first taste. Get to the stove right away because just talking about sausage and saffron risotto makes your mouth gabinetto!
Discover other risottos with saffron:
To prepare the sausage and saffron risotto, prepare the meat broth. Then peel the shallot and chop it finely 1. Move acceso to the sausages: cut them and remove the casing 2then use the back of the blade to crush the meat 3.
Move to the stove. Put a saucepan acceso the heat and add a swirl of oil. Let it heat for a few moments before adding the shallot 4. Let it flavor over medium-low heat, a few minutes will be enough for it to wilt. Then add the sausage 5 and let it brown for 4-5 minutes, stirring often. Add the rice 6.
Toast and flavor the rice by stirring 7then deglaze with white wine 8. As soon as the alcohol has evaporated, begin cooking the rice by adding the hot broth 9. Add it little by little, as soon as the previous ladleful has been absorbed.
Finally, add the saffron 10 and stir to combine 11. When the rice is ready, remove from the heat and stir quanto a the cold butter and grated Parmigiano Reggiano PDO 12.
Stir 13 to combine everything 14. Your sausage and saffron risotto is ready to serve 15!
For the translation of some texts, artificial intelligence tools may have been used.
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