This simple Sausage and Saffron Risotto is rich and hearty, filled with meaty flavours and finished with just a whiff of saffron for an indulgent yet unusual finish.
- generous pinch saffron
- 1 tbsp light oil
- 3 pork sausages
- 1 small brown onion
- sea salt
- 150g (5 1/4 oz) risotto rice
- 130ml (1/2 cup) dry white wine
- 600ml (2 1/2 cups) unseasoned or no salt chicken stock, vegetable stock, or water
- 25g (3/4 oz) unsalted butter
- optional black pepper & grated parmesan, for serving
- Boil the kettle, and in a small jug pour 100ml (scant 1/2 cup) boiling water over the saffron and set aside to infuse.
- Heat the oil in the bottom of a shallow, heavy bottomed frying pan or casserole over a medium heat, and crumble in the sausage meat without their casings. Gently fry for 5 minutes, or until the sausage just starts to brown.
- Peel and finely chop the onion before stirring it into the sausage mixture, frying for another 8-10 minutes or so until the onion is soft, and the sausage meat is nutty and brown; it does not matter if you get brown bits stuck to the bottom of the pan, but just don’t let these burn!
- Stir in the rice and cook for another minute or two until the grains have heated through, and pour in the wine, using a wooden spoon or spatula to deglaze the bottom of the pan as it bubbles away.
- Reduce the heat to medium low, and gradually pour in the chicken stock, stirring every minute or so until the rice has absorbed all the liquid. Add the saffron and the saffron soaking water, and cook again until the rice is just tender, and the risotto just holds its shape when you run the spoon through the bottom of the pan.
- Stir in the butter before seasoning to taste, and serving immediately divided between two warm bowls.
If you don’t have any white wine open, the flavours in this are robust enough to use any open rose wine you may have instead!