Risotto with luganigheta

Risotto with luganigheta

    • Riso carnaroli
    • Olio
    • Burro
    • Parmigiano grattuggiato
    • Cipolla
    • Salsiccia milanese
    • Zafferano
    • Brodo di carne
    • 1 bicchiere di vino bianco

    Tempo di preparazione 20 minuti circa

  • Carnaroli rice
  • Olive Oil
  • Butter
  • grated Parmesan
  • Onion
  • Milanese sausage
  • saffron
  • meat broth
  • 1 glass of white wine

Preparation time about 20 minutes

In a saucepan, heat the butter and season with chopped onion, when it turns brown add the rice. Let it toast well, stir, add a glass of wine and let it evaporate.

Separately, cook the sausage cut to the desired length in an iron pan. Prick it with a fork so that the melted fat comes out during cooking. Do not add butter or oil because the sausage must cook in its own fat. Let it cook well until it is tender.

Continue cooking rice as for a normal risotto, adding hot broth as it is absorbed. When ready, add the saffron (dissolved in a little broth).

Remove the pan from heat, season with three or four tablespoons of grated cheese and stir in a few pieces of fresh butter. Transfer the risotto into a hot serving plate, place the sausage on top and serve.


Hi there!
Manage cookies.
Cookies help us remember you, personalize your experience, distribute personalized commercial offers and show you more things we think you'll like.
Privacy Settings
These cookies enable us to offer you a personalized experience based on your navigation: