Risotto Allo Zafferano Con Salsiccia Recipe

Prepare saffron

Place saffron threads in a small bowl and pour 2 tablespoons of the hot stock or 1 tablespoon hot water over them. Let steep while you begin the risotto so the color and aroma release (about 5–10 minutes).

Cook sausage

Heat a large, heavy-bottomed sauté pan or wide skillet over medium heat. Add 1 tablespoon olive oil. Crumble the sausage meat into the pan and cook, stirring and breaking up, until browned and cooked through (6–8 minutes). Transfer the cooked sausage to a plate and reserve, leaving any rendered fat in the pan.

Sweat aromatics

Add remaining 1 tablespoon olive oil and 15 g butter to the pan. Reduce heat to medium-low, add the chopped onion and a pinch of salt, and cook gently until translucent and soft but not browned (about 6–8 minutes). Stir in minced garlic and cook for 30–45 seconds until fragrant.

Toast rice

Add the Arborio rice to the pan with the softened onions and stir to coat each grain with fat. Toast the rice over medium heat for 1–2 minutes until the edges become slightly translucent and it smells nutty.

Deglaze with wine

Pour in the white wine and stir, scraping any browned bits from the pan. Cook until the wine has mostly evaporated (about 1–2 minutes).

Add saffron infusion

Add the saffron with its soaking liquid to the rice and stir to distribute the color and flavor evenly.

Cook risotto with stock

Reduce heat to medium-low. Begin adding the hot stock, one ladle (about 100–120 ml) at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next ladle. Continue this process for 16–18 minutes, or until the rice is al dente — creamy but with a slight bite in the center. Keep the pot uncovered and adjust heat so the rice simmers gently.

Return sausage

When the rice is almost done (after about 14–15 minutes), stir the cooked sausage back into the risotto so it heats through and melds with the rice during the final minutes of cooking.

Mantecare (finish and make creamy)

Remove the pan from the heat. Add the remaining 15 g cold butter and the grated Parmigiano-Reggiano. Stir vigorously (or use a figure-eight motion) to emulsify the fats into the rice until the risotto becomes glossy and creamy. Taste and season with salt and freshly ground black pepper as needed.

Rest briefly

Cover the pan with a lid or plate and let rest off the heat for 1–2 minutes to settle.

Serve

Spoon the risotto onto warmed plates or shallow bowls. Sprinkle with chopped fresh parsley and an extra grating of Parmigiano-Reggiano if desired. Serve immediately while hot and creamy.