If you are looking for a recipe to make a delicious saffron and sausage risotto, you are in the right place. The saffron and sausage risotto is a classic of Lombard cuisine, in fact, it is also called risotto alla monzese.
If you like risottos, don’t forget to read the recipe
- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 2 Minutes
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
- Energy 755.25 (Kcal)
- Carbohydrates 75.15 (g) of which sugars 1.63 (g)
- Proteins 23.53 (g)
- Fat 37.48 (g) of which saturated 11.24 (g)of which unsaturated 6.12 (g)
- Fibers 1.44 (g)
- Sodium 3,022.79 (mg)
Indicative values for a portion of 150 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 2 people
- 1 cup Carnaroli rice
- 1 packet saffron
- 5.3 oz sausage
- 1/2 white onion (medium)
- 1/4 cup dry white wine
- 1 quart vegetable broth
- 2 tbsps butter
- 2 tbsps grated Grana Padano
- to taste salt
Tools
- 1 Pot 3 qt
- 1 Small Pot 2 qt
- 1 Knife
- 1 Cutting Board
- 1 Spoon
Procedure
Follow this simple recipe and enjoy a flavorful and satisfying dish. With the creaminess of the risotto, the delicate aroma of saffron, and the tasty sausage, you’ll serve a dish that will win everyone over.
Let’s start by putting a pot on the stove with the vegetable broth and keep it warm over low heat. Here is my recipe to prepare a good homemade vegetable broth. Alternatively, you can use the classic flavor enhancers.
The broth must be hot to avoid stopping the cooking of the rice when we add it.
For this recipe, you can use fresh sausage or luganega. I leave the luganega in slices, while the sausage can be crumbled for a finer result.
In a non-stick pan, add the butter and sauté the chopped onion until soft and translucent.
In the same pan, brown the pieces of luganega (or crumbled sausage) over medium-high heat until golden and crispy.
Dissolve the saffron packet in the vegetable broth in the pot. This step is necessary to achieve a vibrant color and intense flavor. Mix well.
Add the Carnaroli rice to the pan and toast it for a few minutes, stirring continuously. After a couple of minutes, the rice will be toasted.
Deglaze the rice with white wine, letting the alcohol evaporate over medium heat.
Gradually add the hot vegetable broth to the rice, one ladle at a time, stirring gently. Continue this process for about 10-13 minutes, or until the rice is al dente and creamy.
When cooking is almost complete, turn off the heat and cream the risotto with grated Parmigiano Reggiano, stirring vigorously until you achieve a creamy and homogeneous consistency.
Your saffron and sausage risotto is ready to be enjoyed!
Tips for plating:
Serve the saffron and sausage risotto hot on individual plates. Garnish with luganega sausage slices or cheese shavings for an elegant touch.
Wine pairing for saffron and sausage risotto:
This risotto pairs well with a full-bodied and aromatic red wine, such as a Chianti Classico. If you want a more unique pairing, you can choose a Cirò red.
