Saffron and sausage risotto. 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. Saffron risotto is a typical recipe of the city of Milan.

Saffron and sausage risotto I will show you how to make Risotto saffron rice that is so creamy and delicious. This dish is made with saffron, wine, mushrooms, onion and sausage and. A beautiful bright and easy risotto with an egg yolk added at the end to give a lovely silky richness - perfect for lunchtime entertaining.

Hey everyone, it's me, Dave, welcome to our recipe page. Today, we're going to prepare a distinctive dish, saffron and sausage risotto. It is one of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This will be really delicious.

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. Saffron risotto is a typical recipe of the city of Milan.

Saffron and sausage risotto is one of the most well liked of current trending meals in the world. It's simple, it is fast, it tastes delicious. It's appreciated by millions daily. They are fine and they look fantastic. Saffron and sausage risotto is something which I have loved my whole life.

To begin with this recipe, we must prepare a few components. 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:

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

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Steps to make Saffron and sausage risotto:

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.
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..
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.
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.
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..
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.

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