Allow the soup to bubble up. Finely chop the shallot. Steam in butter (1) together with the long grain rice until soft. Extinguish with grape juice. Boil completely.
Gradually add the boiling hot soup. Stir over medium heat to make a creamy, still slightly soupy risotto.
At the same time, roast the luganighe in a frying pan over medium heat until golden brown all over.
Chop the parsley, not too small.
Five minutes before serving, mix the remaining butter and the cream into the risotto. Add 2/3 of the Parmesan (2). Season spicily. Arrange in deep, hot plates. Sprinkle with parsley and remaining Parmesan. Arrange the luganighe on top. Serve immediately.
Vegi-Variation – In Ticino, a large piece of Gorgonzola is just as often pressed into the middle of the hot risotto – tastes heavenly! Make risotto as desired with vegetable broth or stock.