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Whole grain Risotto with Sausage e Saffron

by | Jul 18, 2017 | Recipes | 0 comments

DIFFICULTY: 3
35 minutes
INGREDIENTS PER 5 PEOPLE

Vegetable stock (onion, celery, carrot), 17 Oz
Brown rice, 12 Oz

Sausage, 7 Oz
Saffron pistils , 1 Tablespoon
White wine, 1 Glass
Butter, 120g
Parmesan cheese, 3 Tablespoons
Olive oil, 1 Tablespoons
Salt
Onion, 2

PROCEDURE

Boil water in a pot with 1/2 onion, celery and carrot, add a teaspoon of salt, then cook for 30 minutes over low heat. Filter it and put the broth aside. Dissolve the saffron in a glass. In a frying pan, melt butter with 1/2 chopped onion. Add rice and toast for a few minutes, stirring occasionally. Add white wine and let it evaporate. Peel the sausages, mince and add them to rice. Cook it, adding the broth a little at a time until cooked. Add the saffron and stir. Remove from the cooker and stir in butter and parmesan.

Thanks to: Cooking With Julia

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