Saffron and sausage risotto. Chop the sausage and add it in. Brown the rice in this base. Add a splash of wine and let it evaporate.
Remove the bay leaf and sage sprig and add salt and pepper to taste. Turn off the heat and stir in the cheese. Toast the saffron strands in a dry pan for a few seconds, being careful not to burn them. You can cook Saffron and sausage risotto using 0 ingredients and 0 steps. Here is how you achieve it.
Ingredients of Saffron and sausage risotto
Add the wine and cook for a couple of minutes before tipping in the rice. In the microwave or on the stove in a small pot – heat the chicken stock with the saffron threads. In a large skillet, warm the olive oil over medium heat. Add the diced onion and sweat along with a pinch of salt until translucent and tender.
Saffron and sausage risotto instructions
Recipe risotto with saffron and sausage. In a saucepan melt the butter with the onion sliced very finely, let it brown and add the crumbled sausage. It must be tasty, so try it before making saffron risotto. When the stock boils, reduce the heat and hold at a gentle simmer covered with a lid. Cook and stir until all of the liquid is absorbed.