-
1
Add the butter and olive oil to a medium skillet (cast iron works great).
-
2
We use nonstick for convenience at the restaurant.
-
3
When the pan is hot and the butter is melted, add the garlic and then add the rice.
-
4
Stir the rice and garlic to coat with the oil and butter.
-
5
Once completely coated, stirring for about a minute, add some of the stock until the rice is slightly covered.
-
6
Continue to add the stock slowly as the stock is absorbed by the rice.
-
7
Reduce to medium heat and stir occasionally to prevent sticking to skillet.
-
8
Once the rice has cooked for 5 to 10 minutes, add the saffron.
-
9
Continue to add the stock slowly, covering the rice with stock, allowing it to absorb into the rice while cooking and then recovering the rice with stock.
-
10
This process will be repeated until the rice is cooked to desired tenderness.
-
11
As the saffron is slowly absorbed into the rice, the risotto will turn a brilliant yellow.
-
12
If you use stringy style saffron it should all be broken down and absorbed by the time the risotto is finished.
-
13
(The powder version takes less time to absorb.)
-
14
Slowly reduce the amount of chicken stock that is added as you reach the desired tenderness, about 45 minutes.
-
15
Once this magical point is reached, stir in the cheese.
-
16
Add the sausage to a medium pot of boiling water.
-
17
Cook for 12 to 15 minutes depending on size and style of sausage.
-
18
(Don't pierce the sausage.)
-
19
Place the desired serving size of risotto on a plate or pasta bowl.
-
20
Garnish by sprinkling a medium circle of cheese in the middle of the risotto and sprinkle a smaller circle of parsley on top for color.
-
21
Peel the sausage, slice lengthwise in half and line the boarder of each side of the risotto with the sausage.
-
22
(Optionally, cut the sausage in 1/4-inch pieces on the bias and add to the risotto before plating.)
