Saffron is grown in the Swiss canton of Valais and is an essential ingredient of this traditional Ticino dish. Saffron is largely cultivated and harvested by hand. Due to the amount of labour involved in harvesting, it is considered one of the world’s most expensive spices, and also one of the tastiest.
Saffron risotto is a delicious dish made from risotto rice cooked slowly with onions, stock, saffron threads, wine and cheese, and easy to make at home, which makes life that little bit easier. Invite family and friends around to enjoy this ever loving dish.
Luganighe sausage is a raw Ticinese sausage that contains pork, spices, salt, pepper and red wine. This makes it not much different from any other raw Italian sausage commonly found in most supermarkets. This means if you can’t find Luganighe sausages, then any other raw Italian sausage will be just as good.
This Dish Serves 4 People
- 600 g Luganighe Sausage, simmered for 20 minutes in plain water
- 25 g butter
- 1 onion, finely diced
- 250 g raw risotto rice
- 200 ml white wine
- 800 ml meat, chicken or vegetable stock
- 1/2 teaspoon saffron powder
- salt & pepper to taste
- 100 g grated hard cheese, Parmesan is fine
How to Make
- In a large pan, melt the butter and sweat the onions over low heat without letting it caramelize
- Add the rice and mix well. Saute over low heat until rice turns translucent
- Add white wine and turn up the heat. Stirring constantly until white wine is completely absorbed by rice
- Add stock to rice. Stop adding stock when rice has been covered by liquid. Bring to the boil and reduce heat to a simmer. Leave rice uncovered and stir occasionally to prevent bottom from burning. Add more stock if liquid has been reduced too much. Keep simmering until rice is creamy and al dente (approximately 20 minutes)
- Stir in saffron and grated cheese. Mix well and season to taste with salt and pepper
This dish will leave you wanting more and more, quick and easy to prepare, get stuck in and reap the rewards.