Risotto Con La Luganega

Ingredients

Salt

to taste

Black Pepper

to taste

Parmesan Cheese

1 cup, freshly grated

Unsalted Butter

2 tablespoons

Onion

1, finely chopped

Chicken Broth

6 cups

White Wine

1 cup

Arborio Rice

1 1/2 cups

Luganega Sausage

1 pound, casing removed and crumbled

Instructions

1. In a large, heavy-bottomed pan, melt the butter over medium heat.
2. Add the finely chopped onion to the pan and sauté until translucent, about 8 minutes.
3. Crumble in the Luganega sausage and cook until it is thoroughly browned, around 10 minutes.
4. Stir in the Arborio rice, ensuring it gets well coated with the butter and rendered sausage fat.
5. Pour in the white wine, stirring continuously until it is fully absorbed by the rice.
6. Begin to add the chicken broth, one ladle at a time, stirring constantly. Allow the liquid to be absorbed before adding more.
7. Continue this process for about 20 minutes, until the rice is creamy and al dente.
8. Remove the pan from the heat and stir in the freshly grated Parmesan cheese until well integrated.
9. Season with salt and black pepper to taste. Serve immediately while hot for the best experience.