Rice and Luganega

Finely chop the celery and onion, then add them to the crumbled or beaten luganega. Melt half the butter in a saucepan. saucepan and add the mixture. Brown over medium heat, stirring, until the Italian sausage takes color and the soffritto it becomes soft and fragrant, without letting it darken excessively.

Pour the rice into the saucepan with the soffritto and the luganega. Toast it, stirring continuously with a wooden spoon, until the grains become shiny and slightly translucent on the surface. This stage should develop a delicate toasted aroma, without over-coloring the rice or burning the bottom.

Add the dry white wine and stir carefully. Let it evaporate. over medium heat, continuing to stir, until the liquid part is no longer visible and the alcoholic aroma has faded. The rice should be dry again and well coated with pan juices.

Keep the defatted broth in a saucepan Separate the stock, bringing it almost to a boil. Keep it warm throughout the cooking process, so adding it to the rice doesn't disrupt the temperature. The broth should be slightly steaming and just simmering, without reducing excessively.

Pour a ladle of hot broth over the rice and stir. When the liquid is almost absorbed, add more and continue in the same manner, keeping the rice moist. Continue until cooked, checking that the grains are tender but firm and that the mixture remain fluid.

Check the consistency of the risotto when it's almost ready: tilt the plate slightly and check that the rice forms a slow, lazy wave, without being dry or soupy. If necessary, adjust the consistency with a small amount of hot broth, stirring constantly.

Turn off the heat when the risotto is almost cooked and incorporates the remaining butter or a lot Parmigiano ReggianoStir to combine. Let the residual heat finish cooking and serve immediately. For a lighter version, boil the luganeghe separately and place one in each bowl when serving.