Sausage and Saffron Risotto Recipes | Ruffino Italian Wines

You must be of legal drinking age in your country to enter this site.
Please enter your date of birth below and press "Enter".

Le pagine seguenti contengono informazioni sulle bevande alcoliche, pertanto ti chiediamo di confermare la tua età. Seleziona il tuo Paese e premi "Successiva"

Are you years or older?

We support the Century Council's fight against underage drinking and drunk driving. To learn more, visit their website.

Please enjoy our wines responsibly. © 2019 Ruffino Import Company, Rutherford, CA

Our Privacy Policy and Terms & Conditions have changed. By using this website, you agree to the Privacy Policy and Terms and Conditions of use.

Sausage & Saffron Risotto

Sausage & Saffron Risotto

Pair with Ruffino Riserva Ducale
Where to Buy

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.