📝 About This Recipe
Hailing from the heart of Northern Italy, specifically the Lombardy region, this risotto is a soul-warming celebration of simple, high-quality ingredients. The star of the show is the Luganega sausage—a long, coiled pork sausage seasoned with nutmeg and cinnamon—which lends a unique, aromatic depth to the creamy Carnaroli rice. This dish is the epitome of Italian comfort food, balancing the richness of the meat with the bright acidity of dry white wine and the velvety finish of mantecatura.
🥗 Ingredients
The Broth
- 1.5 liters Beef or Meat Stock (High quality, kept at a low simmer)
The Risotto Base
- 320 grams Carnaroli or Arborio Rice (Carnaroli is preferred for its superior texture)
- 300 grams Luganega Sausage (Casing removed and crumbled into small pieces)
- 1 small Yellow Onion (Very finely minced)
- 1/2 cup Dry White Wine (Such as Pinot Grigio or Lugana)
- 2 tablespoons Extra Virgin Olive Oil
- 1 sprig Fresh Rosemary (Finely chopped)
The Mantecatura (Finishing)
- 50 grams Unsalted Butter (Cold, cubed)
- 60 grams Parmigiano Reggiano (Freshly grated)
- 1 pinch Black Pepper (Freshly cracked)
- to taste Sea Salt (Be mindful of the salt in the sausage and cheese)
👨🍳 Instructions
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1
Place your stock in a medium saucepan over medium heat. Once it reaches a boil, reduce to low. It must remain hot throughout the process to avoid shocking the rice.
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2
In a heavy-bottomed pot or a wide 'tegame', heat 1 tablespoon of olive oil over medium heat. Add the crumbled Luganega sausage.
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3
Brown the sausage for 5-6 minutes until slightly crispy and the fat has rendered. Use a wooden spoon to break it into small, bite-sized morsels.
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4
Remove the sausage with a slotted spoon and set aside, leaving the flavorful fat in the pan.
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5
Add the remaining tablespoon of olive oil if the pan looks dry, then add the finely minced onion. Sauté on low heat for 4-5 minutes until translucent and soft, but not browned.
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6
Increase the heat to medium and add the rice. This is the 'tostatura' phase; toast the rice for 2-3 minutes, stirring constantly, until the edges are translucent and it smells slightly nutty.
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7
Pour in the white wine. It will hiss and steam; stir until the liquid has been completely absorbed by the rice.
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8
Add one ladle of the hot stock and the chopped rosemary. Stir gently and constantly. Wait until the liquid is almost fully absorbed before adding the next ladle.
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9
Continue adding stock one ladle at a time for about 15-18 minutes. The rice should always be covered by a thin veil of liquid.
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10
When the rice is about 5 minutes away from being 'al dente', stir the browned sausage back into the pot.
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11
Taste the rice. It should be tender but with a firm 'bite' at the center. The consistency should be 'all'onda'—wavy and not too dry.
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12
Remove the pot from the heat entirely. This is crucial for a perfect emulsion.
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13
Perform the 'mantecatura': add the cold cubed butter and the grated Parmigiano Reggiano. Vigorously stir and shake the pan to incorporate air and create a creamy sauce.
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14
Cover the pot with a lid and let it rest for 2 minutes. This allows the flavors to settle and the texture to become perfectly velvety.
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15
Give it one final stir, adjust for salt and pepper, and serve immediately on warmed flat plates.
💡 Chef's Tips
Always use hot stock; adding cold liquid will stop the cooking process and ruin the rice's starch release. For the best texture, use Carnaroli rice as it holds its shape better than Arborio and produces more starch. If you cannot find Luganega, use a high-quality Italian pork sausage seasoned with fennel or nutmeg. Don't over-stir; while you need to stir to release starch, constant aggressive stirring can break the grains. Serve on a flat plate and tap the bottom of the plate with your palm to spread the risotto evenly—the sign of a perfect 'all'onda' consistency.
🍽️ Serving Suggestions
Pair with a medium-bodied Italian red wine like a Barbera d'Alba or a Valtellina Superiore. Serve alongside a simple arugula salad with a lemon vinaigrette to cut through the richness. A side of roasted radicchio provides a lovely bitter contrast to the sweet sausage. Finish the meal with a light panna cotta or fresh seasonal fruit. Offer extra freshly grated Parmigiano Reggiano at the table for guests.