Risotto is a stick-to-your ribs meal that’s easy to make and full of great Italian flavor. That’s what’s cooking tonight as we grab a Bite with Belkys.

The Chef: Chris Rojas
The Restaurant: Lhardy Kitchen & Bar in Coral Gables
The Dish: Sausage & Saffron Risotto

8 oz. Risotto Rice
6 oz. Italian Sausage
1 oz. Saffron
4 oz. Shallots
4 oz. White wine
4 oz. Pork stock
salt & pepper to taste
3 oz. Butter

Method of Preparation:
– Heat olive oil in a hot pan and add white onions. Sauté for a couple of minutes. Add Arborio rice, searing the rice with the onions.

– Add pork stock. If you don’t have pork, canned chicken or vegetable stock works as well. Stir and sauté for about 12 minutes- then set aside.

– Next– put olive oil in a hot skillet and add more onions. Sweat them for a minute or two. Next- add Italian sausage- cook several more minutes. Stir and break it up.

– Add salt and pepper and the cooked risotto – and mix well. Deglaze the pan with white wine. Stir again and add the saffron. Let it cook until it’s creamy- several more minutes.

– Add fresh chopped parsley- and it’s ready.

To Plate:
– Chef plates the Risotto with more parsley and shaved parmesan cheese.

Serving suggestion: Ribera del Duero

Serves: 2

Lhardy Kitchen & Bar
301 Miracle Mile
Coral Gables

Bring in a printed copy of the recipe and get a complimentary glass of wine with your meal now through Dec. 20.

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