Pair with Reds

Sausage & Saffron Risotto


  • ½ tsp saffron threads
  • 4-5 cups chicken or vegetable broth, heated
  • 2 Tbsp olive oil
  • 1 onion, chopped
  • 2 tsp mince garlic
  • 1 cup Arborio rice
  • ½ cup Italian white wine
  • ½ cup grated Parmesan cheese
  • 140 grams dry italian sausge, cut into 1/4-inch coins
  • Salt and pepper to taste

  • Stir saffron into hot stock and let sit 5 minutes.
  • Heat olive oil in a large pot over medium heat.
  • Add onion and saute until softened, about 5 minutes.
  • Add garlic and rice.
  • Cook rice until edges become translucent, about 3 minutes.
  • Add wine and continue cooking until no liquid remains.
  • Add 1/2 cup stock to rice and simmer, stirring constantly until no liquid remains.
  • Continue to add stock and cook, 1/2 cup at a time, until rice is creamy and cooked through, adding additional stock if necessary.
  • Stir in sausage and cook until heated through.
  • Remove from heat and stir in cheese.
  • Optional add-ins to stir in at the end: chopped herbs, sautéed mushrooms or greens.



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