Risotto con salsiccia e zafferano
Risotto with sausage and saffron
Ingredients: (5 Servings)
450 g Arborio Rice
350 g sausage
2 small yellow onions
140 ml dry white wine
1,5 L chicken broth
0,1 g saffron
1 tea spoon thyme
salt, pepper to taste
40 g butter
2 table spoons of extra-virgin olive oil
50 g grated Parmesan cheese
Bring your broth to a boil.
Peel and thinly chop the onions.
Remove the sausage from its casing and break it up into small pieces.
In a tall pan, heat the olive oil over medium heat. Add the chopped onions and sauté until tender, about 5 minutes.
Add the sausage and continue breaking it up with the help of a wooden spoon. Keep stirring.
When the sausage looses its pink color, add 70 ml of wine and keep stirring until it has evaporated.
Set a timer to 18 minutes.
Add the rice and stir until the rice is “toasted” and coated, about 2 minutes.
Add the rest of the wine and continue to cook and stir until the liquid is absorbed.
Add roughly 125 ml of chicken stock at the time.
You need to be stirring the risotto constantly and making sure the broth is completely absorbed before adding more.
After 16 minutes, add the saffron, thyme, salt and pepper to taste.
When your timer rings after 18 minutes, remove the risotto from the heat.
Add the butter and grated Parmesan cheese. Stir until the butter has completely melted.
Spoon into warm soup plates and serve.