Italian
Barley Risotto with Sausage and Saffron
by Gambero Rosso · 452K subscribers on YouTube
A creamy barley risotto delicately flavored with saffron and topped with a rich braised sausage. Perfect comfort food from chef Stefano Calcabrini.
- Cook
- 16 min
- Difficulty
- medium
Ingredients
8 items- Orzo PerlatoUse about 100 g per serving; for each 100 g of barley, use 200-250 ml of saffron infusion.
- SausagePreferably fresh Italian pork sausage.
- SaffronUse saffron threads or powder to make the infusion.
- Formaggio Morbido (Brie o Robiola)Any soft, creamy cheese works; brie or robiola recommended.
- Red WineFor deglazing the sausage.
- Extra Virgin Olive OilA small amount for braising the sausage.
- SaltTo taste.
- Black PepperTo taste.
Method
- Toast the barley in a small pot without oil, as if making a classic risotto.
- In a separate pan, braise the sausage with a little oil, salt, and pepper.
- Prepare a saffron infusion (using saffron threads or powder).
- Once the barley is toasted, gradually add the saffron infusion (about 200-250 ml per 100 g of barley).
- Halfway through cooking, add a pinch of salt to the barley.
- Meanwhile, deglaze the braised sausage with red wine and let it emulsify until it reduces and becomes creamy.
- After about 15-16 minutes, when the barley is cooked, turn off the heat and mantecare (creaming) with soft cheese (brie or robiola).
- Let it rest for a few seconds.
- Plate the barley risotto on a serving dish and top with the braised sausage.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
