Rich, flavorful, and deeply comforting, Risotto alla Monzese is a typical recipe from the vibrant city of Monza, in the heart of Lombardy. This risotto is one of the most representative dishes of Brianza cuisine. Brianza is an area of Northern Italy where the city of Monza is located.
Risotto alla Monzese is perhaps less famous than the more well-known Risotto alla Milanese, even though they are very similar. Both dishes are saffron risottos made with sautéed onion and butter.
The biggest difference is the presence of sausage in Risotto alla Monzese, which makes it extra flavorful and hearty.
The star of this dish is the Luganega Monzese, a rather lean, fine-grained pork sausage made with Grana Padano cheese and white wine. This specialty from Brianza has an unmistakable flavor and a soft, tender texture.
Of course, you can easily prepare Risotto alla Monzese with other types of sausage that are easier to find locally.
This Italian saffron risotto with sausage is a versatile recipe that can be served on any occasion. It's perfect for a midweek family dinner, a holiday meal, or a cozy lunch with friends.
Serve it hot, with a sprinkle of black pepper if you like, and an extra touch of grated cheese for even more flavor.
If you love traditional Italian risottos, you can't miss this truly delicious and comforting dish!
Ingredients
Prep Time: 10 Min | Cook Time: 20 Min | Servings: 4
- 350 g (1 ¾ cups) Carnaroli rice
- 300 g (10 oz) fresh pork sausage (preferably Luganega Monzese, or a good-quality pork sausage)
- 4 cups (1 liter) meat broth (preferably made with beef or chicken)
- ½ teaspoon saffron threads
- 90 g (1 stick) unsalted butter
- 1 small onion (or 1 shallot)
- 100 ml (½ cup) dry red wine
- 60 g (½ cup) grated Grana Padano cheese (similar to Parmigiano Reggiano, can be substituted if needed)
- Ground Black Pepper, to taste (optional)
Instructions
Step 1) - Start by preparing the meat broth and keeping it warm over low heat. In a small bowl, dissolve the saffron threads in a few tablespoons of hot broth. Set aside to infuse the flavor.
Remove the casing from the pork sausage and cut it into small pieces.
Finely chop the onion (or shallot) so it will melt nicely into the risotto.
Step 2) - In a large saucepan or heavy-bottomed skillet, melt the butter over medium heat.
Add the chopped onion and sauté gently for a few minutes until it becomes soft and translucent. Be careful not to let it brown too much, as this could make it taste bitter.
Once the onion is soft, add the sausage pieces to the pan.
Cook over high heat for about 5 minutes, stirring frequently to prevent sticking. The sausage should brown lightly and release its delicious flavors.
Cook the Risotto
Step 3) - Add the Carnaroli rice to the pan with the sausage and stir to coat the grains in the butter and sausage fat.
Toast the rice for 2-3 minutes, stirring constantly, until it becomes slightly translucent around the edges.
Deglaze the pan with the dry red wine, stirring well. Let the alcohol evaporate completely before lowering the heat to medium.
Begin cooking the risotto by adding a generous ladleful of hot broth.
Stir frequently and allow the rice to absorb the broth before adding more.
Continue adding broth a little at a time, always stirring, to create a creamy texture.
Step 4) - After about 10 minutes of cooking, pour in the saffron-infused broth.
Stir well to distribute the saffron evenly throughout the risotto.
Continue cooking, adding broth as needed, until the rice is cooked - Carnaroli rice usually takes about 18-20 minutes.
Step 5) - Once the rice is perfectly cooked, remove the pan from the heat.
Add a knob of butter and the grated Grana Padano cheese.
Stir vigorously to melt the butter and cheese, creating a rich and creamy risotto.
Serve the Risotto alla Monzese immediately while it’s piping hot. If you like, sprinkle with freshly ground black pepper and a little extra grated Grana Padano cheese.
Enjoy this traditional Italian saffron risotto with sausage - a true taste of Lombardy
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- Italian Sausage Risotto with Treviso Radicchio
Storage
Risotto alla Monzese is best enjoyed fresh, right after it’s made, when it’s at its creamiest and most flavorful.
However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.
When reheating, add a splash of hot broth or water to help loosen the risotto and bring back its creamy texture. Warm it gently over low heat, stirring frequently.
Keep in mind that risotto tends to thicken as it cools, so it may not be as perfectly creamy as when freshly made — but it will still be delicious!
Freezing is not recommended, as it can alter the texture of the rice and make it mushy.
Substitutes
SAFFRON: In the oldest traditional recipe, Risotto alla Monzese was actually made without saffron, resulting in a white risotto. Even today, some people prefer to prepare it this way to better differentiate it from Risotto alla Milanese. However, the version with saffron is now the most common and widely appreciated.
WINE: Red wine is an essential part of the original recipe and should not be omitted or replaced with white wine. Its rich flavor perfectly complements the sausage and saffron.
BROTH: For a lighter version, you can use vegetable broth instead of meat broth, although the authentic recipe traditionally calls for meat broth.
CHEESE: As for the cheese, the classic choice is Grana Padano, a local product of the area. If you can't find it, you can substitute it with a young Parmigiano Reggiano (not overly aged), which has a similar flavor and texture.
SAUSAGE: The key ingredient that truly distinguishes Risotto alla Monzese is Luganega, also known as Brianza sausage. As mentioned earlier, this is a specialty product closely tied to the region. It is produced in the province of Monza and Brianza, a geographical area located in Lombardy, north of Milan and south of Lake Como. The Luganega sausage is made with a simple, flavorful mix of pork meat, Grana Padano cheese, white wine, meat broth, and natural seasonings. It has a light color, a delicate, not overly salty flavor, and a soft, tender texture. If you can't find Luganega, you can still prepare a delicious Risotto alla Monzese by using fresh pork sausage with similar characteristics (made with pork, mildly seasoned, soft and fresh, delicate in flavor).
History
A Charming Legend: The Witch Giuliana and Risotto alla Monzese
There’s a charming local legend about the origin of Risotto alla Monzese, especially popular among children.
According to the story, a caring mother invented this delicious risotto to distract the witch Giuliana, a fearsome figure who roamed the woods at night in search of children to capture and eat.
The irresistible aroma and flavor of the risotto were so powerful that the witch forgot her hunt, stayed outside all night, and ultimately disappeared with the first light of dawn.
This legend is linked to the traditional Giubiana Festival (Rogo della Giubiana), celebrated in Brianza on the last Thursday of January.
During this ancient Celtic-origin festival, a large puppet representing the witch is burned in a public square amid loud, festive noises.
The burning symbolizes the destruction of negative influences and is believed to bring health, prosperity, and good fortune for the coming year.
Recipe Card
Risotto alla Monzese (Italian Saffron Risotto with Sausage)
Ingredients
- 350 g Carnaroli rice - 1 ¾ cups
- 300 g pork sausage - 10 oz
- 1 liter meat broth - 4 cups (preferably made with beef or chicken)
- ½ teaspoon saffron threads
- 90 g unsalted butter - 1 stick
- 1 small onion or 1 shallot
- 100 ml dry red wine - ½ cup
- 60 g Grana Padano cheese - ½ cup, grated (similar to Parmigiano Reggiano, can be substituted if needed)
- Ground Black Pepper - to taste (optional)
Instructions
- Start by preparing the meat broth and keeping it warm over low heat. In a small bowl, dissolve the saffron threads in a few tablespoons of hot broth. Set aside to infuse the flavor.
- Remove the casing from the pork sausage and cut it into small pieces.
- Finely chop the onion (or shallot) so it will melt nicely into the risotto.
- In a large saucepan or heavy-bottomed skillet, melt the butter over medium heat.
- Add the chopped onion and sauté gently for a few minutes until it becomes soft and translucent. Be careful not to let it brown too much, as this could make it taste bitter.
- Once the onion is soft, add the sausage pieces to the pan.
- Cook over high heat for about 5 minutes, stirring frequently to prevent sticking. The sausage should brown lightly and release its delicious flavors.
- Add the Carnaroli rice to the pan with the sausage and stir to coat the grains in the butter and sausage fat.
- Toast the rice for 2-3 minutes, stirring constantly, until it becomes slightly translucent around the edges.
- Deglaze the pan with the dry red wine, stirring well. Let the alcohol evaporate completely before lowering the heat to medium.
- Begin cooking the risotto by adding a generous ladleful of hot broth.
- Stir frequently and allow the rice to absorb the broth before adding more.
- Continue adding broth a little at a time, always stirring, to create a creamy texture.
- After about 10 minutes of cooking, pour in the saffron-infused broth. Stir well to distribute the saffron evenly throughout the risotto.
- Continue cooking, adding broth as needed, until the rice is cooked - Carnaroli rice usually takes about 18-20 minutes.
- Once the rice is perfectly cooked, remove the pan from the heat.
- Add a knob of butter and the grated Grana Padano cheese.
- Stir vigorously to melt the butter and cheese, creating a rich and creamy risotto.
- Serve the Risotto alla Monzese immediately while it’s piping hot. If you like, sprinkle with freshly ground black pepper and a little extra grated Grana Padano cheese.
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