Sautéed rice with saffron cream and sausage | Origini

Name: Sautéed rice with saffron cream and sausage | Origini
Ingredients: Melt 40 g butter, throw in the rice and toast it well , deglaze with wine and cook with just boiling water.; Stir in the remaining butter and cheese . Spread on a baking tray and give it the desired shape.; In a non-stick pan, add a drizzle of oil and toast the rice (3 min per side) before serving.; To prepare the saffron cream , put the chopped shallot in a pan with hot oil .; Add the milk and saffron pistils , then reduce by more than half until the desired consistency is achieved.; Cut the raw sausage into chunks, remove the thin casing and with lightly greased hands create small balls.; Add them to the dish and finish by adding the saffron cream .

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The legendary riso al salto of Milanese cuisine changes clothes and dresses in an intense and elegant colour for a dish dedicated to those who love to enjoy tradition and innovation together, just...

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Ingredients

Melt 40 g butter, throw in the rice and toast it well , deglaze with wine and cook with just boiling water.
Stir in the remaining butter and cheese . Spread on a baking tray and give it the desired shape.
In a non-stick pan, add a drizzle of oil and toast the rice (3 min per side) before serving.
To prepare the saffron cream , put the chopped shallot in a pan with hot oil .
Add the milk and saffron pistils , then reduce by more than half until the desired consistency is achieved.
Cut the raw sausage into chunks, remove the thin casing and with lightly greased hands create small balls.
Add them to the dish and finish by adding the saffron cream .