- 4 cups arborio rice
- 4 tablespoons of extra virgin olive oil
- 8 tablespoons salted butter
- 1 large onion chopped fine
- 1 teaspoon saffron threads
- 3/4 cup of white wine
- 8 cups chicken broth
- 3/4 cup of grated Parmesan cheese
- 1/4 pound of fresh Italian sausage with no skin.
In a frying pan heat the olive oil and 4 tablespoons of the butter over medium heat. Add the chopped onion and the sausage and cook until softened. Add the saffron stir and for 1 minute. Add the rice and stir with a wooden spoon until the rice is well coated for 4 to 5 minutes.
The add the wine to the rice, add a 6 to 8 ounces of chicken broth and cook at low heat, stirring constantly, make sure to wipe the sides and bottom of the pot clean with the wooden spoon as you stir, until all the liquid is absorbed.
Slowly continue adding the chicken broth a little at a time, wait until the all the liquid is completely absorbed before adding some more.
After about 20 minutes of cooking start to taste the rice. It will be ready when it is tender and creamy, but a little firm to the bite.
Stir in the remaining butter and the Parmesan cheese until well mixed. Now its ready to serve.