Sausage and saffron risotto, anyone? ☀️ 600g pork sausage 1 tablespoon of fennel seeds 1 onion, finely chopped 2 tbsp olive oil 2 tablespoons of butter 125 ml dry white wine 350g risotto (Arborio, Carnaroli or Vialone Nano) rice 2 lt of chicken or vegetable stock 1 teaspoon saffron strands 100 gr Parmesan, freshly grated Salt and pepper for seasoning Remove the sausage skin and break the meat into pieces with a fork. Fry the sausage meat with the olive oil along with the fennel seeds until browned. Set aside, but don’t wipe off the juices in the pan. Add 1 tablespoon of butter to the pan juices and cook the onion with a pinch of salt, over medium heat until soft. Add the rice cook for 1 minute or until well toasted. De-glaze with wine and let the alcohol evaporate. Put the saffron strands in a glass, cover with ladle of stock to infuse. The stock will turn bright yellow. Set aside. 2 Once the alcohol has evaporated, start adding the hot stock to the rice., 2-3 ladleful at a time, stirring gently and occasionally. As the stock is absorbed, add more to keep the rice covered. Repeat for 16/17 minutes, then start tasting for readiness. The rice should be almost al dente. Add the saffron infusion and the sausage meat. Add a few ladlefuls of stock, turn off the heat, add the remaining butter and the parmesan and stir vigorously for 1 minute to release the starch. Cover with a lid and rest for 2 minutes. Serve on shallow bowls with a generous grinding of black pepper and a little extra grated parmesan, if liked. #failproofrisotto #risotto #risottoallozafferano