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Italian Recipes

Sausage & Saffron Risotto

Risotto is a cold-weather classic made for the slow-moving winter months.

Pairs Well With

Ruffino Riserva Ducale Chianti Classico Riserva DOCG.

Ducale Sausage and Saffron Risotto

Ingredients

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

Instructions

  1. Stir saffron into hot stock and let sit 5 minutes.

  2. Heat olive oil in a large pot over medium heat. Add onion and saute until softened, about 5 minutes.

  3. Add garlic and rice. Cook rice until edges become translucent, about 3 minutes. Add wine and continue cooking until no liquid remains.

  4. 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.

  5. Stir in sausage and cook until heated through. Remove from heat and stir in cheese.

  6. Optional add-ins to stir in at the end: chopped herbs, sautéed mushrooms or greens.