Monza-style risotto
Presentation
If you love authentic Italian cuisine, rooted in local tradition, you've come to the right place. Today I'll take you to Monza, in the heart of Lombardy's Brianza district, to discover one of the richest and most satisfying dishes of the local tradition: risotto alla monzese. A centuries-old first course, where sausage meets golden saffron in a creamy and fragrant embrace. Get ready to bring the soul of Lombardy to your table.
Ingredients:
- 160g rice (Carnaroli)
- 50g white wine
- 200g sausage paste
- 50g butter
- 30g parmesan
- 500g meat broth
- saffron
- salt to taste
- pepper to taste
Preparation:
1 Melt 15g of butter in a pan, then add the sausage pieces and sauté for a few minutes. 2 Once the sausage has browned, add the white wine and reduce almost completely. 3 Meanwhile, melt another 15g of butter in a saucepan and add the dry rice. Toast it over medium heat, stirring constantly.
When the rice becomes translucent 4 add 80% of the broth and cook for about 15 minutes, keeping the risotto at a gentle simmer and stirring occasionally. 5 add the sausage and stir. Add salt and broth if necessary. Finally 6 add the saffron powder and stir well to combine. The rice will cook in 18-20 minutes, but always taste it first.
Once cooked, remove from the heat 7 add 8 of cold butter, and stir vigorously. Do the same after adding the grated Parmesan cheese 9 Serve on a plate, seasoning with a little pepper.
Advise
- Toasting : While you are dry toasting the rice, keep stirring it to prevent it from burning.
- Presentation : If you want to make the dish more aesthetically pleasing, set aside a few pieces of cooked sausage to add on top of the risotto after plating.
- Storage : Risotto is best enjoyed immediately, hot and creamy, but it's also delicious cold and can be stored in the refrigerator in an airtight container for a couple of days.
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