Saffron Risotto with sausage and peas
(Saffron It’s a red powder, with a typical flavor
wich added to dishes give also a yellow color.
It’s used above all in Italy, Spain and Middle Est.
It’s obtained by an internal part of flowers of
Crocus Sativus)
Recipe:
Ingredients:
Doses for 3 people
150 gr. rice. (Italian rice Carnaroli or Arborio)
2 fresh sausages.
1 chopped onion
100 gr. fresh or frozen peas
1 beef stock cube (or better homemade beef broth)
extravirgin olive oil
half glass of white wine
1 sachet of saffron
around 15 gr. butter
First we start coocking peas in a separeate
small pot; fry half of the chopped onion and
drop peas. Continue cooking for about 5 minutes,
then you will add peas to risotto at the right moment,
and there peas complete their cooking time.
Now start with risotto
In a pot gently fry the chopped onion in olive oil
drop the rice and toast it, until partially transparent.
deglaze with half a glass of white wine
when wine is completely evaporated
add a first dose of hot beef broth or stock cube broth
In a separate pan fry medium heat the chopped sausage
in olive oil.
Now add peas and mix
Add sausage and mix.
Continue the preparation adding some broth
only when is almost absorbed the previous one.
At the end of cooking add the saffron and mix well
also add 15 gr. of cold butter and mix until it melts to make more creamy
but this is optional
Serve at the table
optional: sprinkle with Parmesan on individual plates.
Music:
Shades of Spring by Kevin MacLeod
Link:
License:
#VitaLivingTV #ItalianCuisine #SaffronRisottoSausagePeas