The saffron risotto, sausage and raspadüra is a first course full of taste: a recipe that is an expression of typically Lombard flavors and traditions. It is a full-bodied risotto that is appreciated throughout the cold season, perfect for Sunday lunch as for one dinner with friends.
Ingrediants
- 240 g of Carnaroli rice
- 200 g of sausage or luganega
- 1 small white onion
- 1/2 glass of white wine
- vegetable broth
- 2 sachets of saffron
- 100 g of grated parmesan
- 150 g raspadüra
- 60 g butter
- extra virgin olive oil
- salt
- black pepper
The saffron risotto, sausage and raspadüra it’s a great first course. A recipe that enhances some of the most classic flavors of the Lombard gastronomic tradition. In fact, we find a simplified version of Risotto alla Milanese – which becomes with sausage risotto alla monzese – further enriched by the raspadüra, a typical feature of the areas of Lodi, Cremona and Pavia.
There raspadüra it is the traditional way in which the typical is served Grana cheese which is produced a Praise and in the lower Lombardy: the young forms, a low seasoning between four and six months, they are cut in half and rasped that is, scratch the surface with a particular horizontal knife.
The thin sheets that derive from it, the raspadüra, fresh and with a delicate flavor, are a delicacy to be enjoyed with salami, bread and good wine or as a complement to risottos, first courses in general and carpaccio. Try for example the Risotto with Jerusalem artichoke and raspadüra.
A good risotto it never tires, also because it is a dish that can be prepared with an infinite number of ingredients in various combinations, creating a new dish each time. Among those most originals perfect for this period we certainly find the pomegranate risotto and the cranberry risotto.
OTHER TASTY RECIPES: Risotto with sausage, Pumpkin and sausage risotto, Mushroom and sausage risotto
How to prepare: Saffron, sausage and raspadüra risotto
- Execution
- average
- Preparation time
- 10 min
- Cooking time
-
25 min – 30 min
- Portions
-
4
How to prepare: Saffron, sausage and raspadüra risotto
To prepare the sausage, saffron and raspadüra risotto, start removing the sausage casing and cut it into small pieces. In a pan heat a little oil and add the sausage, letting it brown until the pieces are golden brown. Keep aside.
In a saucepan, heat a drizzle of oil, add the finely chopped onion and let it brown. Add the rice and toast it, then deglaze with the white wine. Add a ladle of boiling vegetable broth, lower the heat and cook the risotto as usual, adding a little broth at a time when the previous one has been absorbed. Five minutes from the end of cooking the rice, add the saffron dissolved in a little broth and mix.
After a couple of minutes, add the pieces of sausage. When cooked, remove the saucepan from the heat, add the parmesan, butter and season with salt and pepper. Stir well, cover with a lid and leave to rest for a couple of minutes.
Divide into individual dishes, complete with a generous grating of raspadüra and immediately serve the saffron, sausage and raspadüra risotto hot.
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