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Apple and luganega risotto




Carnaroli rice

320 oz


1 unit

White wine

1/2 glass

Pork sausage

200 oz


1 leaf

Vegetable broth

1 fl oz


1 unit

Dry rosemary

to taste


30 oz

Extra virgin olive oil

to taste


to taste

Black pepper

to taste

first courses from Italy

Apple and luganega risotto

Apple and luganega risotto

with meat with lactose source of B vitamins

ready in

40 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Apple and luganega risotto

The sweetness of the apple with the aromaticity of the fennel luganega, an excellent contrast for a gourmet risotto.

Apple and luganega risotto step 1

step 1

Fry the onion with a little olive oil, add the wine and the bay leaf and let half the liquid evaporate. In another pan, brown the crumbled luganega and transfer it to the pan with the onion.

Apple and luganega risotto step 2

step 2

Remove the fat from the luganega left in the pot, pour a little oil and toast the rice for a couple of minutes. Add the sausage and onion (after removing the bay leaf) and cook the risotto wetting it from time to time with the hot broth.

Apple and luganega risotto step 3

step 3

Peel the apple, grate half of it and add it to the risotto a couple of minutes before the end of cooking. Cut the other half into thin slices and brown them with a little olive oil and a pinch of salt.

Apple and luganega risotto step 4

step 4

Remove the risotto from the heat, add the butter. Serve it with a few slices of browned apple, pepper and rosemary.

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