How To Make Risotto Saffron Sausage Rice Rockin Robin Cooks

I will show you how to make Risotto saffron rice that is so creamy and delicious. This dish is made with saffron, wine, mushrooms, onion and sausage and it's easy to make. It just requires a lot of strirring. This dinner is a favorite in my house and worth every stir you put into it!
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Tools I use:

Spanish Saffron
http://amzn.to/2vBRlL4

Global 8 inch Chef Knife
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Mia's Kitchen Balsamic Vinegar
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Camera Equipment I use:

Canon Rebel EOS T5i
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Canon EF 500mm f1.4
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I am betting you will love this homemade dish. It is a comfort food that is sure to become a favorite in your house. It is also gluten free as long as you read labels on your ingredients.



Saffron Risotto Rice With Sausage

Ingredients:
2 cups Arborio Rice
1 bunch asparagus, trimmed and cut into bite size pieces
6 - 8 Aidells sausage, sliced into inch coins
yellow onion, super fine dice
cup white wine
to cup dried Porcini mushrooms
Pinch of saffron threads
1 tsp. Salt
6 to 7 cups of low sodium chicken broth, warmed
Olive oil
cup hot water

Directions:
Pour the hot water into the bowl of dried mushrooms to rehydrate them. This will take about 20 minutes or until they have softened up.

Take the pinch of saffron and place it into a pestle and mortar or a bowl and crush it up. Warm the wine and add the crushed saffron to it. Let this soak for the same amount of time or longer than the mushrooms.

Saffron is a little bitter so dont think that 1 pinch isnt enough and add two. It could be too strong for you. So start with a pinch.

After 20 minutes. Drain and rinse the mushrooms in a colander. Chop the mushrooms into small pieces.

Place the chicken broth into a saucepan to get hot. In a large frying pan place 1 Tbsp. of olive oil and heat over medium high heat. Add the onion and saute for 5 or 6 minutes.

Add the mushrooms to the onion and saute an additional 3 or 4 minutes. You may need to lower the temperature to medium if things get too hot.

Next add another 2 tsp. Of olive oil to the pan and let it warm up a bit. Then add the rice to the onion/mushroom mixture. Stir to coat the rice with the oil for about 1 minute.

Add about a to of a cup of chicken broth to the pan and stir. Add the wine/saffron mixture to the rice and stir. Raise the temperature to medium high so the rice will boil and simmer.

Keep adding cup of broth to the rice and stirring it in until it has cooked in or evaporated. Then repeat the process over and over for about 25 to 30 minutes or until the rice is tender and creamy.

When youve cooked the rice 10 minutes, take a large fry pan and heat it over medium heat. Add the sausage and brown it until heated through.

After cooking the rice 18 minutes, add the asparagus and stir to combine. After 21 or 22 minutes of cooking this, take a taste for doneness and salt.

Once done add the sausage to the pan and stir to combine everything. When everything is hot, serve it up.

Thanks for watching and sharing!
Rockin Robin
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