Ingredients

Servings 6

• 7 oz Luganega sausage
• 3 ½ oz prosciutto fat
• 5 oz turnips
• 1 tablespoon parsley
• 1 ¾ oz butter
• 1 ½ oz grated Parmigiano Reggiano cheese
• 8 cups broth
• 7 oz Rice
• 1 onion

Preparation

25 minutes preparation + 50 minutes cooking

Blanch the sausages for about 10 minutes in boiling water, and in the meantime, in another casserole, blanch the turnips, diced. Put the minced ham fat with the onion into a casserole on the heat, and as soon as they color, add the sausages and turnips. Cover with some tablespoons of stock and complete the cooking stirring from time to time. Add the rest of the stock. Bring to the boil, toss in the rice after about 20 minutes, and when almost cooked, cream with the butter, chopped parsley and 40gr of grated Parmesan. Mix and serve, accompanied by grated Parmesan on the side.