4 People
100 g of AIA Paesana Luganega
80 g of Carnaroli rice
Half a liter of chicken broth
3 peeled tomatoes
50 g of mozzarella
Half a shallot
Mint leaves
Grated Parmigiano Reggiano
Extra virgin olive oil


Today AIA suggests a first course with a truly enveloping taste: the tomato risotto with sausage, ricotta and mint. This preparation is really simple to make and will be perfect if served on a Sunday family lunch or a dinner with friends.

Here are all the secrets for the perfect risotto!

The AIA Paesana Luganega sausage gives the dish a decisive and inviting flavor, while the ricotta makes it really delicate. Preparing the tomato risotto with sausage, ricotta and mint will be easy if you follow our suggestions. Here is the complete recipe!



In a pan, fry a fine chop of shallot in extra virgin olive oil. When the shallot is transparent, set it aside and in the same pan toast the rice. Then add the broth and cook it like a normal risotto.


In a pan, brown the sausage well cut into pieces. Halfway through the rice cooking, add the peeled tomatoes after blending them. Also add the sausage and adjust with salt and pepper. At the end of cooking, cream the risotto with the Parmigiano Reggiano and a drizzle of oil.

Product information may undergo changes, temporarily causing variations between the information on this page and that on the product label. We therefore invite you to always verify and consider the information on the product label before using and consuming it.


If you liked this recipe, also try the risotto with radicchio reduced to Barolo with Dakota!

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