Luganighe Sausage With Saffron Risotto (Risotto Con Luganega)

ticino

I remember taking a day trip from Luzern to Lugano with a couple of friends during a short school holiday. We wanted a little change of environment, but had not enough time and money to travel to neighbouring France, Italy, Germany or Austria. So we decided to travel out of German Switzerland and into Italian Switzerland instead. Lugano is a town in Ticino. The only canton in Switzerland where Italian is the sole official language. To get a full cultural immersion besides the usual sightseeing (or at least what we viewed it as), we decided to have dinner at a Ticinese restaurant. And I remember ordering this dish. A simple but satisfying sausage and risotto combination.

Luganighe sausage is a raw Ticinese sausage that contains pork, spices, salt, pepper and red wine. This makes it not too different from any other raw Italian sausage commonly found in most supermarkets. This means if you cant find Luganighe sausages, then any other raw Italian sausage will work just fine.

Luganighe Sausage With Saffron Risotto

risotto

Serves 4

Ingredients

  • 600g Luganighe Sausage, simmered for 20 minutes in plain water
  • 25g butter
  • 1 onion, finely diced
  • 250g raw risotto rice
  • 200ml white wine
  • 800ml meat, chicken or vegetable stock, kept warm (make it easy for yourself and just dissolve some stock powder in 800ml boiling water)
  • 1/2 teaspoon saffron powder (1 teaspoon is also fine if you want a more intense coloured risotto)
  • salt & pepper to taste
  • 100g grated hard cheese (eg: parmesan, romano or sbrinz)

Steps

  • In a large pan, melt the butter and sweat the onions over low heat without letting it caramelize
  • Add the rice and mix well. Saute over low heat until rice turns translucent
  • Add white wine and turn up heat. Stirring constantly until white wine is completely absorbed by rice
  • Add stock to rice. Stop adding stock when rice has been covered by liquid. Bring to the boil and reduce heat to a simmer. Leave rice uncovered and stir occasionally to prevent bottom from burning. Add more stock if liquid has been reduced too much. Keep simmering until rice is creamy and al dente (approximately 20 minutes)
  • Stir in saffron and grated cheese. Mix well and season to taste with salt and pepper
  • Portion rice and sausage into deep plates. Serve
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2 thoughts on “Luganighe Sausage With Saffron Risotto (Risotto Con Luganega)

  1. This is no doubt informative indeed. Well written too. Who would ever had guessed that there is an Italian district within the borders of Switzerland. From the description on this blog it sounds like incredible cuisine
    coming out of this Swizzy/Italian blend! Yahoo cant wait to visit and sample. Woozy !

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