Sausage And Saffron Risotto
June 30, 2011
This recipe has no tomatoes, and adds just a hint of saffron and a bay leaf for flavor.
one cup carnaroli rice
1/3 cup diced red onion
1/3 cup diced carrot
1/3 cup diced celery
salt and pepper
one pint veal stock (diluted 1:1 with water to make a quart total)
1/3 pound italian sausage
tiny pinchlet of saffron
1/2 cup grated parmigiano reggiano
one tablespoon butter
one tablespoon chopped flat parsley
tumi del trifulin to grate on top
dry white wine
Sautee the vegetables with fresh-ground black pepper, and then add the sausage (out of the casing).
Sautee until the sausage is cooked, breaking it up well with your spoon.
Add the rice and sautee for a few minutes, coating the grains well with oil/fat, until it smells toasty.
Deglaze with a small splash of pisco and a large splash of wine, add the teeny pinchlet of saffron and the bay leaf, turn heat up, and reduce until alcohol is gone.
Cook in the usual way, ladling in hot stock and stirring gently, until the rice grains are still crunchy in the very center. Then turn off heat, remove the bay leaf, add one final ladle of stock to loosen, and stir in the parmigiano, butter, and parsley. Cover and allow to rest for a few minutes.
Plate and grate!!!!!!!!!!!