Risotto with Merlot with crumbled Luganighe Ticinesi
Ingrediants
- 240 g of Luganighe Ticinesi
- 350 g of Carnaroli rice
- 250 ml of Ticino red Merlot
- About 1 liter of meat broth
- ½ onion
- 40 g of butter
- 4 tablespoons of grated Grana Padano
- extra virgin olive oil
- 1 mixed bunch of sage, thyme and rosemary
- salt
- pepper
Preparation
Chop the onion. Remove the casing of the Luganighe Ticinesi and shell them coarsely. Heat 4 tablespoons of olive oil and 20g of butter in a thick-bottomed, low and wide pan, add the onion and brown it gently for a couple of minutes. Add the herbs and the luganiga. Sauté for another 2-3 minutes, shelling it with a wooden spoon.
Add the rice and toast it for a few minutes, when it is hot add lightly salt it, blend it with 200 ml of Merlot red wine and let it evaporate. Add a ladle of hot broth, stir and continue cooking, adding a little broth at a time as it is absorbed. Stir often.
When the risotto is al dente, wet it with the remaining red wine, stir and turn off the heat. Flavor with grated cheese and stir in the remaining butter. Let the risotto rest for a couple of minutes and serve it with a grind of pepper.
