Risotto con Luganighe (Ticino Sausage Risotto)
Local name: Risotto con luganighe
In short: Creamy risotto cooked with crumbled fresh pork sausage, red wine and Parmesan, an everyday dish of Switzerland's Italian-speaking south. It takes about 50 min in total and makes 4 servings.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 665 kcal
In Ticino, the Italian-speaking canton south of the Alps, risotto is a weekday staple and luganighe, a fresh pork sausage, is its favorite partner. The sausage is crumbled into the pan, then the rice toasts in its fat and cooks slowly with a splash of red wine and hot stock. The result is rich, savory and creamy, finished with butter and cheese.
Instructions
- Keep the stock at a low simmer in a saucepan next to the stove.
- Heat the oil and 1 tbsp of the butter in a wide heavy pan over medium heat. Add the sausage meat and brown it for 6 to 8 minutes, breaking it into small pieces with a spoon.
- Add the onion and bay leaf and cook for 3 minutes, until the onion is soft.
- Stir in the rice and toast for 2 minutes, until the edges look translucent. Pour in the wine and stir until it has been absorbed.
- Add the stock one ladle at a time, stirring often and waiting until each ladle is almost absorbed before adding the next. Cook for 18 to 20 minutes, until the rice is creamy but still has a slight bite.
- Remove from the heat. Stir in the remaining butter and the cheese, cover and rest for 2 minutes.
- Season with salt and pepper, remove the bay leaf and serve straight away on warm plates.
Tips
- Luganighe is a mild, finely ground fresh pork sausage. If you cannot find it, use a mild Italian pork sausage without fennel or chili.
- Keep the stock hot so the rice cooks evenly. The risotto is ready when it flows slowly across the plate if you tilt it, not when it stands in a stiff mound.
Questions and answers
Which rice is best for risotto?
Carnaroli, Arborio and Vialone Nano are short-grain, high-starch varieties that turn creamy while keeping a bite. Long-grain rice does not give the same texture.
Can I make it without wine?
Yes. Use an extra ladle of stock and a teaspoon of lemon juice or vinegar to add acidity.
Can I reheat leftover risotto?
Warm it in a pan with a splash of stock. Or shape cold risotto into patties and pan-fry them until crisp for a quick lunch.
How long does it take to make Risotto con Luganighe (Ticino Sausage Risotto)?
About 50 min in total: 15 min of preparation and 35 min of cooking.
How many calories are in Risotto con Luganighe (Ticino Sausage Risotto)?
About 665 kcal per serving, with 21 g of protein, 62 g of carbohydrates and 34 g of fat. These values are estimates.
Nutrition per serving
| Calories | 665 kcal |
|---|---|
| Protein | 21 g |
| Carbohydrates | 62 g |
| Fat | 34 g |
| Fiber | 3 g |
| Sugar | 3 g |
| Sodium | 1300 mg |
Estimated values, calculated from the ingredients.
