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Norcina risotto, the king of autumn first courses

Norcina risotto

Prepared with sausage and mushrooms, norcina risotto is a tasty first course typical of Umbrian cuisine. Here is the original recipe.

Norcinerie are widespread premises especially in central Italy used exclusively for the processing and sale of pork. This is why this typical Umbrian first course is called risotto alla norcina. In fact, the main ingredient is pork sausage to which mushrooms are added and, in some more sought-after variants, truffles.

We could therefore describe this dish as a sausage and mushroom risotto, perfect when you don't know what to cook for dinner. In fact, the preparation, like any risotto, is really simple . Choose top quality ingredients, especially the rice, to obtain a perfect creaming .

Norcina risotto
Norcina risotto

How to prepare pork butcher risotto

  1. First, finely chop the onion and brown it in a pan with the oil.
  2. Then add the rice and toast it for 2 minutes , until it is shiny. Then add the mushrooms and cover flush with the boiling broth. For a perfect risotto, the broth should be added a spoonful at a time only when the previous liquid has been absorbed.
  3. Cook the rice for about 16-18 minutes depending on the variety and about halfway through add the sausage without its casing and crumble it with your hands. At the end of cooking, add salt as well.
  4. Stir in the butter and Parmesan and serve piping hot: risotto doesn't like to wait.

If you love strong flavours, we suggest you also try the sausage and bean risotto , a rustic and hearty first course.


As mentioned, risotto should be eaten as soon as it is made. If you really have any leftovers, we advise you to keep them well covered in the refrigerator and consume them within a couple of days. You can heat it both in a pan and in the microwave.

Riproduzione riservata © - WT