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Before you jump to Saffron and sausage risotto recipe, you may want to read this short interesting healthy tips about How to Boost Your Mood with Food.
In general, people have been taught to believe that “comfort” foods are not good for the body and must be avoided. However, if your comfort food is candy or junk food this holds true. Other times, though, comfort foods can be totally nutritious and it’s good for you to consume them. There are a number of foods that really can raise your moods when you consume them. If you feel a little bit down and you need a happiness pick me up, try a few of these.
Grains can be wonderful for fighting a bad mood. Teff, barley, millet, quinoa, etc are all wonderful for helping you feel better. These grains fill you up better and that can help elevate your moods also. Feeling hungry can actually make you feel awful! The reason these grains are so great for your mood is that they are not difficult for your body to digest and process. These foods are easier to digest than others which helps kick start a rise in your sugar levels which in turn takes your mood to a happier place.
See, you don’t need to stuff your face with junk food when you are wanting to feel better! Try several of these instead!
We hope you got benefit from reading it, now let’s go back to saffron and sausage risotto recipe. To cook saffron and sausage risotto you need 8 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to cook Saffron and sausage risotto:
- Provide 80 g arborio or carnaroli rice per person
- Use 1 l meat broth (veggie is fine too)
- Prepare 1 sachet saffron in powder
- Use 1/2 cup dry white wine
- Take 1 shallot (or white onion)
- Take 3 sausages pork meat
- Prepare Butter
- Use Parmesan
Steps to make Saffron and sausage risotto:
- Start by making the broth, about a litre should do. Dice the onion. Remove the sausage meat from the skin and using tha flat part of the knife make the meat into a paste
- In a big pot add some oil and when hot add the onion and let it soften on medium heat for a couple of minutes. Add the meat now and with a spoon break it into small pieces. Cook for about 4 min or until the meat is all sealed.
- Add the rice and mix for a couple of minutes until it starts to stick. Now add the wine. And mix the rice until it evaporates
- From now on, you will add the broth about a ladle at the time and keep on stirring the rice gently. When the rice starts to dry up add another one and so on until the rice is cooked (see instructions on the rice that you bought) about 25 min or so usually
- At the end of cooking leave the rice quite wet and add the saffron and stir in well. I have shown the consistency of the rice on the video below.
1. Now turn off the rice and we start the ‘mantecatura’ which is what makes the risotto creamy (certainly not cream!). Add the butter and a generous handful of parmigiano, cover with a lid and leave for 2 min. The consistency now will be much thicker than before. Serve hot on a plate
1. Now turn off the rice and we start the ‘mantecatura’ which is what makes the risotto creamy (certainly not cream!). Add the butter and a generous handful of parmigiano, cover with a lid and leave for 2 min. The consistency now will be much thicker than before. Serve hot on a plate
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