The Risotto alla Monzese is original from the city of Monza, just outside of Milan. It is prepared with the “Luganega”, a typical Italian sausage, soft and tasty, but you can use any high quality raw pork sausage…
Ingredients (for 2)
- 1 cup white rice
- 1 fresh sausage
- 2 tbsp grated Parmesan cheese
- 3 cups vegetable stock
- 1 shallot
- 1 tbsp butter
- 1/4 cup white wine
- 1/2 tsp chili powder
- 2 tbsp olive oil
- salt
Directions
- Take a deep saucepan and bring vegetable stock to a simmer (leave it going at very low heat)
- Peel and chop the sausages in bite-sized pieces and thinly dice the shallot
- In a separate saucepan or skillet heat olive oil, add the shallot and cook for 3 minutes, or until translucent
- Add the pieces of sausages and the chili powder, stir to coat with the oil and sauté for 2-3 minutes
- Stir in the rice and toast it at high heat until warm (2-3 minutes)
- Add the wine, and stir continuously over medium heat until absorbed (about 1 minute)
- Add hot broth in small quantities, stirring continuously, until absorbed
- When the rice is cooked through, but remains slightly firm to the bite, remove from the heat
- Add the butter, salt and Parmesan cheese, and stir rapidly to make it creamy
- Let it rest for a couple of minutes and then serve!
Tips from the Chef
- In order to check if the rice has been toasted enough time before adding the wine, you can touch it with the back of your finger: if it is pretty warm you can add the wine
- Before adding the stock, be sure that all alcohol has evaporated by smelling the risotto
- Use the Italian rice variety “Carnaroli” for the best result
- You can add some saffron at the end to make the typical “yellow” rice
Cambooza 