The sausage risotto is a simple yet tasty dish, to enjoy with your family and friends! Find this and many more recipes on the Giallozafferano App in English http://itunes.apple.com/app/giallozafferano-recipes/id384387249?mt=8
I've got a tasty ingredient in the fridge that reminds me of my grandmother and my childhood, because when I was a kid, she used to cook a great dish for me... would you like to know what it is? The sausage risotto, let's make it together!
Ingredients for 4 servings:
• 1 ¾ cups (350 g) of Carnaroli (or Arborio) rice
• 2/3 lb (300 g) of sausage
• just under ½ cup (100 ml) of white wine
• 1 shallot • a pinch of saffron
• ½ cup (50 g) of grated parmesan cheese
• 1 knob of butter
• beef broth
• salt, pepper and oil to taste
In a large pan, heat the oil and add the finely chopped shallot; sauté on a low flame until soft, for at least 15-20 minutes; it should turn almost transparent, not brown. In the meantime, crumble the sausage; you can use any type of fresh sausage you like: mild, hot, mixed with pepper and so on.
Here we are, the sausage has been crumbled and the shallot has softened, so add to the pan and let it brown. It's time to add the rice and let it toast for a couple of minutes until it's translucent. Now pour in the white wine. Once it's completely evaporated, add the broth, but don't drown the rice in liquid, add it a little at a time, just to cover the rice.
The rice is cooked al dente, so turn off the heat; 5 minutes before the end of cooking, add the saffron, which has been dissolved in a little hot broth, along with salt and pepper. Now cream the risotto, which means stir in the grated cheese... add a knob of butter... stir, and let it sit for a couple of minutes, after that the sausage risotto is ready to be served.
Look at that, it's perfectly cooked, thanks to the Carnaroli rice, that stays firm when cooked and it's great for making risotto. My grandma would be proud of me! And now, let's enjoy our sausage risotto...