Risotto alla Monzese is a variation of the saffron and sausage risotto made with luganega, a typical sausage from Monza and the Brianza area, with a cylindrical and elongated shape. It’s a mix between saffron risotto and risotto with luganega,
If you like typical risottos, don’t forget to read the recipe
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Minutes
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 837.45 (Kcal)
- Carbohydrates 77.51 (g) of which sugars 2.08 (g)
- Proteins 31.97 (g)
- Fat 40.80 (g) of which saturated 18.82 (g)of which unsaturated 25.38 (g)
- Fibers 1.31 (g)
- Sodium 1,226.68 (mg)
Indicative values for a portion of 180 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 2 people
- 1 cup Carnaroli rice
- 4 cups beef broth
- 7 oz luganega
- 1/4 glass dry white wine
- 1 packet saffron
- 1.5 tbsp butter
- 1/4 cup grated Grana Padano
Tools
- 1 Knife
- 1 Cutting board
- 1 Pot 3-liter
- 1 Pot 2-liter
Procedure
To make a good Risotto alla Monzese, the trick is in cooking the luganega in the pot and toasting the rice.
First, I recommend taking fresh luganega and cutting it into slices about 1 inch long.
Start sautéing the sausage in a pan for a couple of minutes; when it starts releasing fat, add the rice for toasting.
Toast the rice for a couple of minutes over medium heat, stirring gently to prevent it from burning,
After toasting, deglaze the rice and sausage with the white wine. Stir gently and let it evaporate.
When the wine has evaporated, deglaze with the hot beef broth. You can follow my recipe to make beef broth or use ready-made granulated broth.
Continue cooking the risotto for 8-9 minutes, adding hot broth gradually. When you’re halfway through, add the powdered saffron. Stir gently and continue cooking until the risotto is al dente (13-15 minutes).
When done, remove the risotto from the heat, add the butter and Parmesan. Gently stir the Risotto alla Monzese and let it rest for 2 minutes before serving.
Your Risotto alla Monzese is ready!
Plating Tips:
I recommend placing the risotto on a serving plate and topping it with the luganega for a nice presentation. There is also a version of Risotto alla Monzese served with a red wine reduction for extra flavor.
Wine Pairing for Risotto alla Monzese:
Risotto alla Monzese pairs well with elegant and smooth red wines. This way, the wine can complement the taste of the sausage.
For example, I recommend classic noble wines like Chianti or Montepulciano. For a special pairing, you can choose a San Colombano DOC Riserva or a Cirò.
