Risotto with saffron and sausage

Grace Kagni’s Risotto with saffron and sausage

350g of Carnaroli rice

300 g of prosciutto sausage

1 large white onion
1 carrot

1 lt of broth

1 envelope of saffron powder

Half glass of white wine

50 g grana padano grated cheese

2 tablespoons of olive oil 

1 tablespoon of butter

Heat broth in saucepan. Pull skin off sausages. Chop onion and carrot fine and place in large skillet with olive oil. Cook until golden then add sausage. Stir for five minutes then add rice. Stir for a couple of minutes then add the wine and a little broth. When broth evaporates, add more a little at a time until rice is cooked. Add saffron and stir until saffron has blended with risotto. After adding grated cheese and butter, mix well before serving. Top with a sprinkle of cheese. 

Buon appetito!