CookEat Recipe
Risi e Luganighe
Rice simmered in broth with crumbled pork sausage and buttery turnip, finished with Parmesan.
Method
Steps
Step 1
Gather the ingredients: 300 g rice; 250 g fresh pork sausage; 200 g turnip; white cabbage is an alternative; 25 g butter; About 1.5 litres ready-to-use broth, with extra only if needed; 40 g finely grated Parmesan.
Step 2
Peel and dice the turnip. Blanch in boiling water until partly tender, about 4–5 minutes, then drain. Alternatively finely shred the same amount of white cabbage, blanch briefly and drain.
Step 3
Melt the butter in a soup pan and sauté the drained vegetable briefly. Remove the sausage casing and crumble the meat into the pan with the hot broth as you add the rice. Prepare the rice according to its packet instructions before adding it.
Step 4
Simmer gently, stirring occasionally, until the rice is tender and the sausage is fully cooked, about 15–20 minutes depending on the rice. Check that a larger sausage piece reaches at least 71°C. Add hot broth if needed to keep a loose, soupy consistency.
Step 5
Shortly before taking off the heat, stir in the Parmesan and serve hot. If following the source’s whole-sausage option, simmer the sausages whole in the broth, starting earlier as needed and checking 71°C at the centre before serving them with the rice.
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