Italian cuisine

Easy

Saffron Risotto

Name: Saffron Risotto
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Italian
Ingredients: Risotto; 1 Stick Unsalted butter; 1 small Shallot fine diced; 1 1/2 cup Arborio rice; 1/2 cup Dry white wine; 1 pinch Saffron threads; 4 cup Chicken stock; 2 tbsp. Parsley chopped; 3 tbsp. Unsalted butter; 1/2 (or more) cup Parmesan cheese, grated; 1/2 large Lemon juice; Fennel sausage; 1 tbsp. Extra virgin olive oil; 1/2 ea. Red onion cut into wedges or quarters; 2 ea. Fennel sausage; 1 sprig Rosemary; 1/4 cup Dry white wine; 1 ea. Tomato; 1/8 tsp. Black pepper; Garnish; 2 cup Arugula

Chef Alessandro Serni

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

The king of aromatics is saffron spice. Risotto Milanese has the powerfully scented saffron-infused throughout the cooking, producing a savory delight that is luscious and vibrant. With lashings of butter and parmesan cheese to add extra creaminess. Note: a fresh squeeze of lemon at the end of cooking will transcend your Risotto dish. The fennel sausages sitting atop make this dish a multi-dimension of textures colors and flavors. This beautiful vibrant flavorful meal is ready in less than half an hour. Check out plenty of helpful cooking tips from Chef Alex.

Recipe

PRE TIME: 20 min

COOKING TIME: 30 min

TOTAL TIME: 50 min

4 SERVING

Ingredients:

Risotto
1 Stick Unsalted butter
1 small Shallot fine diced
1 1/2 cup Arborio rice
1/2 cup Dry white wine
1 pinch Saffron threads
4 cup Chicken stock
2 tbsp. Parsley chopped
3 tbsp. Unsalted butter
1/2 (or more) cup Parmesan cheese, grated
1/2 large Lemon juice
Fennel sausage
1 tbsp. Extra virgin olive oil
1/2 ea. Red onion cut into wedges or quarters
2 ea. Fennel sausage
1 sprig Rosemary
1/4 cup Dry white wine
1 ea. Tomato
1/8 tsp. Black pepper
Garnish
2 cup Arugula

Directions:

Step 1

In a medium pot melt half the butter, then add the fine diced shallots and sweat until translucent. Note: At this stage, you can add some crushed garlic if you wish.

Step 2

Place the rice in the pot with the shallots and toast for 1 minute, stirring continuously. Add the wine to the rice followed by the saffron, Stir until the wine is absorbed and the color is turning yellow.

Step 3

Add 1 cup of the warm chicken stock and cook over moderate heat, stirring occasionally until the liquid is nearly absorbed continue adding the stock approx 1 cup at a time, stirring if necessary, and simmer gently until all the liquid is fully absorbed and the rice is al dente, approx 20 minutes.

Step 4

Cut the red onion into quarter wedges and sauté with the sausages and rosemary sprig. Add wine and cook until the sausage is cooked and the onion is caramelized. Lightly saute 1 tomato cut in half and set aside.

Step 5

Season the cooked risotto with salt and pepper, gently fold in the parmesan cheese and the butter pieces, and add the parsley and a squeeze of fresh lemon juice.

Step 6

It's time to serve the risotto onto a wide pasta bowl, garnish the top with arugula the sliced fennel sausages caramelized red onion wedges and seared tomato.