Risotto alla Monzese

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


  • 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