Entree: Switzerland – Italian Swiss / Ticino – Risotto alla Ticinese (Creamy northern Italian-style risotto made with fresh Ticinese pork sausage and cheese)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Additional 30 min

Total 45 min

Ingredients

- 1 1/2 cups (300 g) Arborio rice
- 2 luganega sausages, approx. 8 oz (225 g) total, casings removed and crumbled
- 1 small onion, finely chopped, approx. 4 oz (115 g)
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 g) unsalted butter, plus 1 tbsp (15 g) for finishing
- 1/2 cup (120 ml) dry white wine
- 5 cups (1.2 L) hot chicken or vegetable stock, kept warm
- 3/4 cup (75 g) grated Parmigiano-Reggiano
- Salt to taste
- Freshly ground black pepper to taste
- 2 tbsp (8 g) chopped fresh parsley

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Heat 1 tbsp (15 ml) olive oil in a wide heavy pan over medium heat. Add the crumbled luganega and cook, stirring, until browned and cooked through, about 6–8 minutes. Transfer to a plate and set aside.
2. In the same pan add remaining 2 tbsp (30 ml) olive oil and 2 tbsp (30 g) butter. Add the chopped onion and cook over medium-low heat until translucent and soft, about 6–8 minutes.
3. Add the Arborio rice and stir to coat the grains in the fat; toast for 1–2 minutes until the edges become translucent.
4. Pour in the white wine and stir until it has mostly evaporated.
5. Begin adding the warm stock one ladleful (about 1/2 cup (120 ml)) at a time, stirring frequently. Allow most of the liquid to be absorbed before adding the next ladle. Continue for about 18–20 minutes until the rice is creamy and al dente.
6. Stir the cooked luganega back into the risotto to heat through during the last 2 minutes of cooking.
7. Remove from heat; stir in 1 tbsp (15 g) butter and the grated Parmigiano-Reggiano until melted and the risotto is glossy. Season with salt and freshly ground black pepper to taste.
8. Let rest for 1 minute, then spoon onto plates and sprinkle with chopped parsley. Serve immediately.

1. Heat 1 tbsp (15 ml) olive oil in a wide heavy pan over medium heat. Add the crumbled luganega and cook, stirring, until browned and cooked through, about 6–8 minutes. Transfer to a plate and set aside.
2. In the same pan add remaining 2 tbsp (30 ml) olive oil and 2 tbsp (30 g) butter. Add the chopped onion and cook over medium-low heat until translucent and soft, about 6–8 minutes.
3. Add the Arborio rice and stir to coat the grains in the fat; toast for 1–2 minutes until the edges become translucent.
4. Pour in the white wine and stir until it has mostly evaporated.
5. Begin adding the warm stock one ladleful (about 1/2 cup / 120 ml) at a time, stirring frequently. Allow most of the liquid to be absorbed before adding the next ladle. Continue for about 18–20 minutes until the rice is creamy and al dente.
6. Stir the cooked luganega back into the risotto to heat through during the last 2 minutes of cooking.
7. Remove from heat; stir in 1 tbsp (15 g) butter and the grated Parmigiano-Reggiano until melted and the risotto is glossy. Season with salt and freshly ground black pepper to taste.
8. Let rest for 1 minute, then spoon onto plates and sprinkle with chopped parsley. Serve immediately.