Risotto with sausage and saffron creamy and exquisite. With the first gray and cold days, a warm and creamy risotto fits perfectly. A true comfort dish that warms and comforts. The recipe I want to share with you today is a flavorful Sausage and Saffron Risotto. A delightful yellow color and an irresistible aroma for a dish that captivates from the first bite. With rice, don’t miss also the recipe for my Rice Arancini and the recipe for Rice Supplì. The recipe is very simple but guaranteed to succeed even for those who are not very familiar with cooking. If you also love Risottos this is definitely a recipe not to miss. Let’s rush to the kitchen and prepare together the Saffron and Sausage Risotto
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 580.63 (Kcal)
- Carbohydrates 80.95 (g) of which sugars 0.63 (g)
- Proteins 16.59 (g)
- Fat 19.95 (g) of which saturated 2.86 (g)of which unsaturated 1.64 (g)
- Fibers 1.41 (g)
- Sodium 734.47 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Sausage and Saffron Risotto
- 1.5 cups Carnaroli rice
- 0.77 lbs sausage
- 1 white onion (medium)
- 4.2 cups vegetable broth
- as needed extra virgin olive oil
- 0.11 cups grated Parmesan
- 0.5 cups white wine
- 1 tbsp butter
- as needed salt
- 2 packets saffron
- 1 pinch pepper
How to prepare Sausage and Saffron Risotto
Remove the casing from the sausage and cut it into small pieces. Pour a drizzle of extra virgin olive oil into a casserole and add the sausage. Cook over medium heat for 2-3 minutes, stirring with a wooden spoon. Transfer the sausage to a plate.
Pour 3 tablespoons of extra virgin olive oil, the thinly sliced onion, and the rice into the same casserole. Toast the rice over high heat for 2-3 minutes, stirring with a wooden spoon. The rice should become shiny, almost transparent. Pour in the white wine and allow it to evaporate. Dissolve the saffron in a cup with hot broth.
Continue preparing the risotto by adding a few ladles of hot vegetable broth. Let the broth absorb over low heat, stirring often before adding more. Continue this way for 10 minutes. Add the sausage and the broth with saffron to the casserole with the rice.
Complete cooking the rice by adding the broth little by little. At the end of cooking, adjust the salt and add butter, grated Parmesan, and a pinch of pepper to the risotto. Mix well and let it rest for 2 minutes before serving.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
I prefer to toast the rice using olive oil, but you can use butter in the traditional way
Don’t miss also the recipe for Rice on the phone
