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Below are the ingridients that are required to produce a yummy Saffron and sausage risotto:
- Provide 80 g of arborio or carnaroli rice per person.
- Use 1 l of meat broth (veggie is fine too).
- Use 1 sachet of saffron in powder.
- You need 1/2 cup of dry white wine.
- You need 1 of shallot (or white onion).
- You need 3 of sausages pork meat.
- Get of Butter.
- Provide of Parmesan.
Ready with the ingridients? Below are the procedures on cooking 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.
When the sausage is halfway cooked through and nicely crumbled, add the mushrooms Keep in mind that the parmesan will add some salt as well. Once there is a very little amount of liquid left, taste the risotto. If the rice doesn't stick to your. As the saffron is slowly absorbed into the rice, the risotto will turn a brilliant yellow. If you use stringy style saffron it should all be broken down and absorbed by the time the risotto is finished.
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