Antonio Carluccio's risotto with saffron and sausage
Brrr, it's suddenly turned really chilly, hasn't it? Don't go out – stay in and rustle up this tasty winter warmer from the master of Italian cookery, Antonio Carluccio instead.
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- 2.5 litres chicken or vegetable stock
- 300g good-quality pork sausages
- a good pinch of saffron threads
- 1 large onion, finely chopped
- 100g unsalted butter
- 100ml dry white wine
- 500g risotto rice
- 60g freshly grated parmesan
- In a pan, bring the stock to the boil, then turn it down to a simmer.
- Meanwhile, remove the sausage skins and break the meat into pieces.
- Toast the saffron strands in a dry pan for a few seconds, being careful not to burn them.
- In a large shallow pan, fry the onion in half the butter, then add the sausage meat and cook for about 10 minutes, stirring frequently. Add the wine and cook for a couple of minutes before tipping in the rice.
- When the rice is coated with butter and is starting to stick to the bottom of the pan, begin adding the hot stock in ladlefuls.
- Start stirring and, as soon as the first lot of liquid is absorbed, add a little more.
- After about 10 minutes, add the saffron threads and some salt and pepper.
- Continue adding the stock and, after 18-20 minutes of stirring and adding stock, taste a grain of rice to check if it’s al dente.
- When the rice is ready, stir in the remaining butter and half the parmesan. Serve with the rest of the cheese on top.