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Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, saffron and sausage risotto. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Saffron and sausage risotto is one of the most well liked of recent trending meals on earth. It’s appreciated by millions every day. It’s easy, it is quick, it tastes delicious. Saffron and sausage risotto is something that I have loved my whole life. They’re fine and they look wonderful.

Brown the rice in this base. Add a splash of wine and let it evaporate. Sweat the onion and simmer the chicken stock with the saffron. Then add the wine - the best wine for risotto is a dry red or white (e.g. chardonnay, pinot grigio, or sauvignon blanc).

To begin with this particular recipe, we must first prepare a few ingredients. 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:

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

If you like rice, then you have to taste risotto with saffron that is typical of Milan. This kind of dish, the risotto, is easy and also fast to prepare as you do not have to wait for the water to boil, in fact you can cook everything in one pot. 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.

Steps to make Saffron and sausage risotto:

1. 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
2. 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.
3. 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
4. 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
5. 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. 1. 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

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. Toast the saffron strands in a dry pan for a few seconds, being careful not to burn them. Add the wine and cook for a couple of minutes before tipping in the rice. Of course, there are those who add saffron – but the distinctive feature of Monza's risotto is the luganega, the typical Monza sausage.

So that’s going to wrap it up for this exceptional food saffron and sausage risotto recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!