This authentic Italian pork sausage risotto (luganega in dialect) is a typical dish from the Milan area. It's a heartier and tastier version of the iconic risotto alla Milanese, which shares the distinctive yellowish colour as a result of the saffron.
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1 1/2 litres beef stock
2 pinches saffron threads
1 shallot or 1 white onion, minced
50g butter, divided
1 tablespoon extra virgin olive oil
150g pork sausage, cases removed
350g risotto rice (e.g. Arborio, Carnaroli or Vialone Nano)
Heat up the stock in a saucepan and keep it warm over a low heat. Soak saffron threads in 1 ladle of hot water.
In a large saucepan cook the shallot in 25g butter and 1 tablespoon olive oil until softened. Crumble in the pork sausage, stir with a wooden spoon and cook until browned.
Add rice and toast for a few minutes, until the rice becomes translucent and has absorbed the oil. Turn up the heat, pour in the wine and simmer until the alcohol has evaporated and the wine is mostly absorbed by the rice.
Reduce heat to medium and begin to add the stock, a ladle at a time, stirring after each addition and adding the next one only when the first one is fully absorbed. By the end, add water with saffron and make sure it is fully absorbed. The rice will take about 18 to 20 to cook fully, do not overcook, rather keep it quite moist and "al dente".
Remove from the heat and add remaining butter and grated Parmesan, stir gently, add salt to taste and let stand few minutes. Serve right away.