Sausage and Saffron Risotto Recipes | Ruffino Italian Wines

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Sausage & Saffron Risotto

Sausage & Saffron Risotto

Pair with Ruffino Riserva Ducale
Where to Buy
Instructions

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

Method

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.