Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, saffron and sausage risotto. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Sweat the onion and simmer the chicken stock with the saffron. Then add the wine - the best wine for risotto is a dry red or white (e.g. chardonnay, pinot grigio, or sauvignon blanc). Add sliced andouille sausage and cook for a minute.
Saffron and sausage risotto is one of the most popular of current trending foods in the world. It’s appreciated by millions daily. It is easy, it is fast, it tastes delicious. Saffron and sausage risotto is something which I have loved my entire life. They’re fine and they look fantastic.
To get started with this particular recipe, we must first prepare a few components. You can have saffron and sausage risotto using 8 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Saffron and sausage risotto:
- Get 80 g arborio or carnaroli rice per person
- Make ready 1 l meat broth (veggie is fine too)
- Make ready 1 sachet saffron in powder
- Take 1/2 cup dry white wine
- Prepare 1 shallot (or white onion)
- Get 3 sausages pork meat
- Make ready Butter
- Take Parmesan
Monzese Risotto, Risotto alla Monzese in Italian. 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. Of course, there are those who add saffron – but the distinctive feature of Monza's risotto is the luganega, the typical Monza sausage.
Instructions to make Saffron and sausage risotto:
- 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
- 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.
- 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
- 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
- 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.
- 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
Very soft, with a delicate and unmistakable taste: it is prepared with very finely minced pork, grana cheese and white wine. The garlic shrimps and this Risotto Milanese (that's the Italian term for Saffron Risotto) are a perfect team! I love different flavors in my meals, I get bored really quickly when the whole plate tastes the same. In a small saucepan, heat broth and keep warm. Meanwhile, in a large nonstick skillet, cook sausage over medium heat until meat is no longer pink; drain.
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