Risotto allo zafferano, luganega e raspadura
Directions
- 1Finely chop the onion.
- 2Melt butter in a saucepan and sauté the chopped onion.
- 3Add rice and stir well.
- 4Add white wine and stir until absorbed.
- 5Cut the luganega sausage into small pieces.
- 6In a frying pan, brown the luganega sausage pieces.
- 7Add saffron to a ladle of broth and stir.
- 8Grate Grana Padano cheese.
- 9Add the saffron broth to the rice, stir, and continue adding broth until the rice is cooked.
- 10Add the browned luganega sausage to the risotto.
- 11Stir in the grated Grana Padano cheese.
- 12Serve the risotto topped with raspadura cheese.
Ingredients
- 180 g Carnaroli rice
- 1 tablespoon onion
- 0.5 glass white wine
- 0.2 g saffron
- 100 g Luganega sausage
- 40 g butter
- 60 g Grana cheese
- 80 g Raspadura cheese
- 0 salt
- 0 vegetable broth
Equipment
knifecutting boardsaucepanwooden spoonladlefrying pangrater
Related recipes
Green Goddess Soup
Italian · Soup
Pasta Fagioli
Italian · Soup50m
Pasta E Fagioli
Italian · Soup
Pastina Soup (Italian Penicillin)
Italian · Soup45m
Pot roast
Italian · Soup
Creamy Tomato Soup
Italian · Soup
Chicken Garlic Pasta
Italian · Soup
Chicken Ditalini Soup
Italian · Soup
Maple Pumpkin Soup
Italian · Soup
Lasagna soup
Italian · Soup
Tuscan White Bean Soup
Italian · Soup40m
Zuppa Toscana Soup
Italian · Soup