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RISI E LUGANEGHE

You may substitute other kinds of Italian sausage if they

are meaty and well spiced. Your average British sausage,

I fear, will not serve.

Remove any rind and chop the pancetta into very small

cubes. Melt the butter in a heavy, flameproof casserole

dish, add the pancetta and let it slowly render its fat. Add

the onion and let it stew gently in the butter and fat until it

begins to colour. Add the sausage meat to the onion and

mash the meat with a wooden spoon to break it up and

seal it. Continue to cook the meat until it is crisp and

friable, then pour in the white wine. Bring to the boil and

reduce until syrupy before adding the stock and bringing

back to the boil. Skim the surface, then sprinkle in the rice,

stir well and turn the heat down to a simmer and cook for

about 15 minutes. Once the rice is cooked, check it for

seasoning then add the parsley and grated Parmesan. Stir

well, add a little more butter, if liked, then serve.

Serves four for lunch,

six as a starter.

75g (23⁄4oz) fatty pancetta

30g (1oz) butter

1 onion, peeled and finely

chopped

300g (10½oz) luganeghe or

similar Italian sausage, skin

removed and coarsely

chopped

100ml (3½fl oz) white wine

750ml (11⁄4 pints) chicken or

beef stock

250g (9oz) risotto rice

a good handful of flat-leaf

parsley, leaves picked and

coarsely chopped

50g (13⁄4oz) Parmesan cheese,

grated

salt and black pepper

WINE: The Veneto is the home of Valpolicella, once the

staple of cheap wine bars and a rather thin drop. These

days, we can buy many great wines from that region. Here,

a light, easy-drinking style is called for, with lots of bright

cherry fruit.

91

March