The Saffron and Sausage Risotto is a first course as simple to prepare as it is tasty! We can use the Thermomix or the classic pan. For such a dish, there is no season, although it would be ideal in winter.
Here are some more delicious ideas with sausage
- Difficulty: Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: Cooking with kitchen robot, Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter, All seasons
Ingredients for Saffron and Sausage Risotto
- 1 and 1/2 cups Arborio rice
- 3 cups meat broth
- 5 oz sausage
- 1/4 cup dry white wine
- 1 and 1/2 tbsps extra virgin olive oil
- 1 clove garlic
- 1 shallot
- 1 packet saffron
- to taste chopped parsley (optional)
- to taste grated Parmesan cheese (as desired)
Tools
- 1 Kitchen robot Thermomix tm31 – tm5 – tm6 – tm7
- 1 Pot
- 1 Small pot
- Spoons
- Knives
Preparation of Saffron and Sausage Risotto
To prepare the risotto, start by removing the casing from the sausage and crumbling it with your hands, then set it aside. Next, prepare the meat broth using water and broth cube or by cooking meat. Keep the broth warm for cooking the rice.
WITH THE THERMOMIX: Put oil, peeled and chopped shallot and garlic into the bowl. Chop for 5 seconds at speed 5. Use the spatula to bring the mixture to the center and flavor at 248°F, speed 1 for 3 minutes. Add the crumbled sausage and continue to cook for 3 minutes at 248°F, speed 1, reverse.
Add the rice, saffron, and toast without the measuring cup for 3 minutes at 212°F, reverse, speed 1. Then deglaze with white wine and cook another 3 minutes at 212°F, reverse, speed 1, always without the measuring cup. Add the broth, stir with the spatula, close the lid, and cook for the minutes indicated on the rice package at 212°F, reverse, Spoon speed (soft).
WITHOUT THE THERMOMIX: Chop garlic and shallot, place them in a pan with a little oil and flavor over high heat. Add the crumbled sausage, sauté for a few minutes, then add the rice and saffron. Toast everything while stirring well and deglaze with white wine. When the alcohol has evaporated, gradually add the hot broth until cooked.
TO FINISH: At the end of cooking, sprinkle with grated Parmesan cheese and chopped parsley. Serve immediately.
NOTES
It is recommended to consume immediately.
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