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Risotto alla Salsiccia e Zafferano

The classic risotto with italian sausage.

Ingredients

  • 320 g Riso Carnaroli
  • Salsiccia (italian sausage, luganiga ticinese, ...NOT Bratwurst)
  • Saffron 0.3g
  • Onion 1 (shallot is better)
  • Meat broth as needed
  • White wine
  • Extra virgin olive oil
  • Salt and pepper to taste
  • Butter and parmigiano reggiano cheese

Instructions

Section titled “Instructions”

  1. Prepare the meat broth and keep it warm.

  2. Score the sausages and remove the casing and crush them with the blade of a knife.

  3. Heat some oil in a saucepan and add the onions. Keep it in medium-low heat for a few minutes.

  4. Add the sausages and let them brown for 5 minutes.

  5. Add the rice and toast it.

  6. Deglaze with white wine.

  7. When the alcohol has completely evaporated, start moistening the rice with the broth, adding a ladle at a time as soon as the liquid dries out.

  8. Add the saffron and some salt.

  9. Once the rice is cooked, turn off the heat and stir in the cold butter.

  10. Add the grated Parmesan cheese.