Risotto Milanese con Salsiccia Toscana (

A delicious dish from Northern Italy, that my nonna cooked quite regularly. An absolute family favourite!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Add the saffron and a pinch of salt to a mortar and grind it to a powder; the salt will help grind it very finely. Put it to the side.

Step 2

Grind the parmigiano reggiano and put it to the side.

Step 3

Heat 2 tsp olive oil to medium heat in a small non stick frying pan, add the Tuscan sausages and reduce heat to medium low (if you can’t find Tuscan sausages, use chipolata sausages). Turn sausages regularly to slightly brown all sides, until they are plump and firm (2 to 3 minutes).

Step 4

Once sausages are firm, remove them from the pan, slice them in 1cm pieces and put them back in the pan to slightly brown the sliced sides (about 2 minutes).

Step 5

Once slightly browned, turn off the heat and put sausages to the side. Keep the pan as you will use it later for the sauce.