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Hello everybody, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, saffron and sausage risotto. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Saffron and sausage risotto is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. Saffron and sausage risotto is something which I have loved my entire life. They are nice and they look wonderful.

I will show you how to make Risotto saffron rice that is so creamy and delicious. This dish is made with saffron, wine, mushrooms, onion and sausage and. 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.

To get started with this particular recipe, we must 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. Take 80 g arborio or carnaroli rice per person
2. Make ready 1 l meat broth (veggie is fine too)
3. Take 1 sachet saffron in powder
4. Take 1/2 cup dry white wine
5. Take 1 shallot (or white onion)
6. Make ready 3 sausages pork meat
7. Make ready Butter
8. Take Parmesan

While it would be unfair to say that this is the risotto after which all others are derived—the Venetians provide plenty of competition—its lovely simplicity is hard to match. Saffron Risotto Christmas Thanksgiving Italian Parmesan White Wine Rice Healthy Vegetarian Parsley Butternut Squash Onions Winter Squash Dinner Appetizer Weeknight Dinner Wine Fall Winter Comfort Food Main Dish Easy Squash. Risotto is a northern Italian rice dish cooked with broth until it reaches a creamy consistency. The broth can be derived from meat, fish, or vegetables.

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

Risotto is a northern Italian rice dish cooked with broth until it reaches a creamy consistency. The broth can be derived from meat, fish, or vegetables. Many types of risotto contain butter, onion, white wine, and parmesan cheese. It is one of the most common ways of cooking rice in Italy. A beautiful bright and easy risotto with an egg yolk added at the end to give a lovely silky richness - perfect for lunchtime entertaining.

So that is going to wrap it 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 more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!