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Please enjoy our wines responsibly. © 2018 Ruffino Import Company, Rutherford, CA
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 tasteMethod
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.