Saffron Risotto

By LoriCaputo

Ingredients

• 1 onion, minced
• 3 tbs. butter
• 2 tbs. olive oil
• 5 oz. Italian sausage
• 1 cup Arborio rice
• 1/4 ¼ cup dry white wine
• 1 bouillon cube, dissolved in 4 cups boiling water
• 1 15 oz. Can kidney beans, drained and rinsed
• 1/4 ¼ tsp. Saffron
• Salt and pepper

Preparation

Step 1

Saute the onion in 1 tbs. butter and oil for 3 minutes. Brown the sausage lightly, add the rice and cook, stirring 1 minute. Pour in wine, cooking until it evaporates, about 2 minutes. Add broth by cup, allowing rice to absorb broth before adding the next cup. Cook, stirring, adding broth until rice is almost cooked. Stir in beans and saffron, and cook until the rice is done, about 2 minutes. Add salt and pepper, as needed and fold in remaining butter, serve hot.