Sausage & Saffron Risotto
Risotto is a cold-weather classic made for the slow-moving winter months.
Pairs Well With
1/2 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
1/2 cup Italian white wine
1/2 cup grated Parmesan cheese
140 g 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.