LAND RECIPES
Sautéed rice with saffron cream and sausage
The legendary “riso al salto” of Milanese cuisine changes its skin and dresses up in an intense and elegant colour for a dish dedicated to those who love to enjoy tradition and innovation together, just like you.
Difficulty: Easy
Preparation: 2 hours (including the period for cooling the rice in the pan)
Cooking: 13 min (with water)
6 min in pan (3 min per side)
6 min in pan (3 min per side)
Doses: 4 people
Cost: Low
If desired, during the cold months, the shallots can be replaced with sliced leeks and blended at the end of the reduction for a perfect creaminess.
Difficulty: Easy
Preparation: 2 hours (including the period for cooling the rice in the pan)
Cooking: 13 min (with water)
6 min in pan (3 min per side)
6 min in pan (3 min per side)
Doses: 4 people
Cost: Low
If desired, during the cold months, the shallots can be replaced with sliced leeks and blended at the end of the reduction for a perfect creaminess.
Ingredients
Viola Intenso Rice 150g
Fresh Bra sausage 90g
Butter 70g
Grana Padano 15g
White wine 1 glass
For the saffron cream:
Milk 80g
Saffron pistils 4
Shallots 1
Oil As needed
A traditional dish with a modern twist.
- 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.
A traditional dish with a modern twist.
- 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.
