RISOTTO
ALLA LUGANEGA
RISOTTO WITH SAUSAGE
In Veneto, there are special sausages for risotto: luganega, made with spices that make them unique. To be able to bring them back home from Venice with me, I ask for them to be vacuum-packed. Otherwise, use good fresh sausages and mix the meat with a little cinnamon and nutmeg!
SERVES 6 PREPARATION TIME: 20 MINUTES COOKING TIME: 40 MINUTES
2 celery stalks,
80 ml (21/2 fl oz/1/3 cup) olive oil,
400 g (14 oz) luganega (or good-quality fresh sausage),
1 onion,
400 g (14 oz) rice (preferably Vialone Nano),
125 ml (4 fl oz/1/2 cup) dry white wine,
1.5 litres (52 fl oz/6 cups) hot beef stock,
30 g (1 oz) butter,
60 g (21/4 oz) parmesan cheese, grated
Wash and dice the celery and 60 g (21/4 oz) sauté in 2 tablespoons of oil on medium heat for 3 minutes, then season with salt. In a non-stick frying pan without added fat, sauté the sausages without their casings on medium heat for 3 minutes, then mash the meat with a fork. Pour off the fat. Make the risotto according to the basic recipe. Once the wine has evaporated, add the sausage meat and celery. Add a ladleful of stock and continue to add as it is absorbed by the rice, stirring often. Cook for 15–20 minutes. Off the heat, add the butter and parmesan, stir vigorously and let it stand for 2 minutes, covered.