Tuesday 10 April 2018

Risotto with Luganega sausage and Fontina cheese

10 minutes to prepare Serves 4



Goodbye winter...

The season is soon to come to archive some of the hearty favorites we’ve been tasting during this last winter — namely the creamy, rich risottos that never fail to warm us heart and soul.

By nature, a risotto is a simple dish, but today we will boost the flavor profile with a unique fusion twist of Luganega sausage and Fontina cheese.

During these last days of rainy and cold weather, we are all eager to cook hearty and comforting dishes...and nothing beats eating a rich, creamy risotto curled up at home. I love to compose uncomplicated recipes and bring well-known classics to new levels of decadence. Therefore, I’ve combined two flavor profiles to create this fusion dish in a kicky entree that you’ll long for all spring long.

Here's what you will need for the 4-serving recipe:

320 g Carnaroli rice 
1 shallot
200 g fresh Luganega sausage
1 l meat broth
1 glass white wine
100 g grated Fontina cheese
EVO oil
salt and pepper

  1. Cut the skin of the Luganega sausage with the tip of a sharp knife and remove it. Cut the sausage into nibbles of equal size
  2. Braise the chopped shallot with 2 tablespoons of EVO oil until golden, then add the sausage and let it become golden
  3. Pour the rice into the pan and let it toast for 1 minute
  4. Simmer it with the white wine until it evaporates
  5. Cook the rice, adding a spoonful of boiling broth at a time, as for a normal risotto, (please refer to the cooking time indicated on the rice package)
  6. A few moments before the rice is done, add freshly ground pepper and the Fontina cheese. Stir to mix and serve immediately!

In the following, Nutrition Facts of this dish are indicated. Data is provided per serving.

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