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Cuocere 600 g di luganighe in abbondante acqua per 30 minuti, senza raggiungere il bollore.
Pelare e tritare finemente 120 g di cipolla. Portare a bollore 2 l di brodo di manzo e versarne un mestolo in una tazza nella quale sciogliervi 1 bustina di zafferano.
In una pentola scaldare un goccio di olio extravergine di oliva con 40 g di burro, quindi farvi sudare la cipolla tritata.
Aggiungere 400 g di riso Carnaroli e tostarlo per qualche istante.
A questo punto sfumare con 2 dl di vino bianco e lasciarlo evaporare a fiamma viva. Cominciare la cottura del risotto aggiungendo il brodo mano a mano e rimestare spesso lasciando cuocere per circa 16-18 minuti.
A 5 minuti dal termine della cottura, aggiungere lo zafferano sciolto nel brodo. A cottura ultimata, allontanare il risotto dal fuoco e mantecarlo con il resto del burro, un goccio di panna e 100 g di sbrinz grattugiato.
Servire il risotto ben cremoso e accompagnandolo alle luganighe.
Carnevale
RSI Food 04.02.2016, 16:55
Ricette in breve 04.02.16
RSI Food 08.02.2016, 10:51
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