Dish

Luganega da riso

Luganega with Rice

Luganega da riso is made by cooking Luganega sausage in a pot with onions, garlic, and white wine. Arborio rice is then added to the pot along with chicken broth and Parmesan cheese. The dish is cooked until the rice is tender and the sausage is fully cooked. It is often served with a sprinkle of parsley on top.

European cuisine› Mediterranean cuisine› Italian cuisine

Sausage

Origins and history

Luganega da riso originated in Northern Italy and has been a staple in the region for centuries. It is often made in small batches by local butchers and is a popular ingredient in traditional dishes like risotto and polenta. The dish is named after the town of Lugano in Switzerland, which is located near the Italian border.

Dietary considerations

Luganega da riso is not suitable for vegetarians or those who do not eat pork. It may also contain gluten or dairy depending on the recipe.

Variations

There are many variations of Luganega da riso depending on the region and the recipe. Some versions include red wine or fennel seeds, while others are made with different types of meat like beef or veal. The dish can also be made with different types of rice like Carnaroli or Vialone Nano.

Presentation and garnishing

Luganega da riso can be presented in a large serving dish with a sprinkle of parsley on top. It can also be garnished with grated Parmesan cheese.

Tips & Tricks

When cooking Luganega da riso, it is important to cook the rice slowly over low heat to ensure that it is fully cooked. The dish can also be made in advance and reheated before serving.

Side-dishes

Luganega da riso is often served as a main course, but it can also be served as a side dish. It pairs well with roasted vegetables like bell peppers or zucchini.