Italian Sausage risotto

Name: Italian Sausage risotto
Total time: 1800 s
Yield: 2 servings
Cuisine: American
Ingredients: 160 grams rice (i used Carnaroli rice); 1 italian fresh sausage; 1 pinch saffron; 1 tbsp olive oil; 1/4 onion, chopped; 50 ml white wine; 500 ml chicken stock; 1 unsalted butter; 1 grated parmesan; 1 salt; 1 ground black pepper

Chiara Passera @cook_3679253

Bristol, UK

If you like risotto and pork, this is for you!

Chiara Passera @cook_3679253

Bristol, UK

If you like risotto and pork, this is for you!

Saved

Ingredients

30 mins

2 servings

160 gramsrice (i used Carnaroli rice)
1italian fresh sausage
1 pinchsaffron
1 tbspolive oil
1/4onion, chopped
50 mlwhite wine
500 mlchicken stock
1unsalted butter
1grated parmesan
1salt
1ground black pepper

Saved

Steps

30 mins

1

Keep chicken stock boiling in a small pot on low heat
2

Put onions in a separate pan with oil and cook until translucent
3

Add sausage (peeled and crumbled)
4

When sausage is cooked simmer with white wine until it is reduced
5

Add rice to the pan and let it roast for 1 minute ( or until slightly translucent)
6

Dissolve saffron in a ladleful of broth and pour it over the rice pan, keep always stirring
7

Keep adding ladlefuls of stock, allowing the previous one to be absorbed before adding the next
8

Keep doing this until the rice looks cooked, at this point stop adding stock and just let the remaining one absorb almost completely, season with salt and black pepper to taste. (the cooking time varies depending on the rice variety, usually it would take more or less 16 minutes)
9

Turn off the heat and as a final touch add butter and grated parmesan