Risotto con Salsiccia (Italian Sausage)

Hello guys! How’s the winter in your place?

In this cold weather, I want to share to you a recipe that is good to eat in this winter time. The name of today’s recipe is RISOTTO CON SALSICCIA (ITALIAN SAUSAGE). Risotto is a northern italian rice dish cook in a broth to a creamy consistency. I hope you try &  like this recipe and I hope that you can find all the ingredients in the supermarket where you live.

So, without further a do, let’s go to the kitchen…

RISOTTO CON SALSICCIA (ITALIAN SAUSAGE)

Ingredients:

• 1 cup – Arborio / Carnaroli Rice
• 4 – Italian sausage
• 1/4 – Onion
• 800 ml – Beef Stock
• 1/4 cup – White Wine
• 30 gr – Parmessan Cheese
• Saffron
• Salt, Pepper, Olive Oil
• Butter (optional)

Preparations:

1. Heat your beef stock in a pot (if you don’t have the fresh stock, you can use instant stock), then chop the onion & italian sausage.
2. Turn on the pot & stir-fry the onion with a little bit of olive oil until perfumed, then add the sausage & add a little bit of salt. Stir-fry until the sausage changed it’s color.
3. After that, add the rice & stir-fry again around 2 minutes or until the outer part of the rice becomes transparant.
4. Then put the stove on high heat & add the white wine. Stir until the alcohol is evaporated.
5. Next, you can add the stock a little at a time, and stir it occasionally.
6. When the stock is absorbed, add the stock again & repeat the process until the rice is cooked.
7. While waiting, take some saffron & put it into a bowl & add some hot stock or hot water. Stir & set it aside.
8. In a half way until the risotto is cook, add the saffron & season the risotto with a little bit of salt & pepper.
9. When the rice is cooked (make sure the rice is not overcook, it should have it’s texture when you bite it, but not hard), add the butter & cheese. Mix well.
10. Taste & adjust as you like. Then turn off the stove, then close with a lid and let it rest for about 2 minutes before you serve it on a plate. Happy cooking!!

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