Classic Luganega Sausage with Parmesan Risotto
Recipes with Luganega
Luganega, a thin, coiled sausage from Northern Italy, shines when paired with creamy Parmesan risotto. The sausage's rich pork flavor and subtle spice cut through the richness of the risotto, creating a balanced and comforting dish. This recipe provides a simple way to showcase the sausage.
Prep Time
20 min
Cook Time
45 min
Servings
4
Difficulty
Medium
Ingredients
- 500g Luganega sausage, removed from casing
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 300g Arborio rice
- 100ml dry white wine
- 1 liter hot chicken broth
- 50g Parmesan cheese, grated
- 2 tbsp butter
- Salt and pepper to taste
Steps
In a large pan, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes.
Add Luganega sausage to the pan and cook, breaking it up with a spoon, until browned. This takes about 8 minutes.
Add Arborio rice to the pan and toast for 1 minute. Pour in white wine and let it evaporate.
Begin adding hot chicken broth, one ladle at a time, stirring constantly and allowing the liquid to absorb before adding more. Continue until rice is cooked through but still al dente, about 20-25 minutes. Stir in Parmesan cheese and butter. Season with salt and pepper. Serve immediately.
Tips
Be careful not to overcook the risotto. The rice should have a slight bite. Use high-quality Parmesan for the best flavor.