Ricetta delle mamme

Hello everybody, it is Louise, welcome to our recipe page. Today, I will show you a way to make a special dish, saffron and sausage risotto. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Saffron and sausage risotto is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It is simple, it is quick, it tastes yummy. Saffron and sausage risotto is something which I have loved my entire life. They are nice and they look wonderful.

If you don't speak italian you can also enable english subtitles, and if you want to re watching the ingredients of this recipe look here in the desctiption. 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 prepare a few ingredients. You can cook 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:

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

Once there is a very little amount of liquid left, taste the risotto. If the rice doesn't stick to your. Learn how to make Fennel and Sausage Risotto. This fresh, spring risotto has great depth as it's made from stock, saffron, asparagus, and parsley.

Instructions 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

If you are looking for a simple dish, that both tastes and looks beautiful, this recipe for Shrimp and Asparagus Saffron Risotto will not disappoint! Piedmontese risotto with porcini mushrooms and sausages Baked risotto with mozzarella and sausages on plate Sausages with basmati risotto Paella Spanish paella with sausages in large wok Sausages in sauce and vegetables in a frying pan. A beautiful bright and easy risotto with an egg yolk added at the end to give a lovely silky richness - perfect for lunchtime entertaining. If you're uneasy about risotto, this is a good recipe to start with because it's simple and requires so few ingredients. 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.

So that’s going to wrap this up for this exceptional food saffron and sausage risotto recipe. Thank you very much for your time. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!