Risotto with sausage and saffron, one of the most loved risottos at my house, my child goes crazy for it!!
Do not confuse it with the “alla Pilota” risotto which is a whole different story, it will soon join my recipes thanks to my Mantuan mother-in-law who will give me some tips!
The risotto with sausage and saffron is simple and rich in taste, with an extra kick thanks to the saffron.
Even though the men in the house have “difficult” tastes, for me risottos are a go-to and save me many lunches as they are naturally gluten-free, so I prepare a dish that is good for everyone without having to differentiate.
Shall we see how to prepare it?
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 1 1/4 cups Vialone Nano rice
- 2 Mantuan sausages
- 1/2 golden onion
- 1 pat butter
- 1 packet saffron
- as needed vegetable broth
- as needed olive oil
- as needed grated Parmesan
- 1/2 glass dry white wine
Steps
Prepare the vegetable broth and keep it hot.
In a large pan pour a drizzle of oil and melt a pat of butter, add the finely chopped onion and let it wilt.
In the meantime, prepare the sausages, remove the skin and break them into pieces by hand. Add them to the sauté and brown for a few minutes, stirring often, deglaze with the white wine and let it evaporate.
Add the rice, toast and season for 2/3 minutes while stirring, then start adding the broth.
Continue cooking by adding a couple of ladles of broth as it is absorbed and cook the rice.
Shortly before turning off the heat, add the saffron dissolved in a couple of tablespoons of broth to the risotto, then remove from the heat and stir in the grated Parmesan to taste.
Enjoy your risotto immediately.
The Mantuan sausage and saffron risotto should be consumed immediately like any risotto, but if there are leftovers, there are many delicious ideas for recycling it, such as tasty meatballs.
