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Risotto alla Monzese (Italian Saffron Risotto with Sausage)
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.
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.
Nutrition
Serving: 100gCalories: 812kcalCarbohydrates: 77gProtein: 23gFat: 43gSaturated Fat: 21gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 113mgSodium: 1719mgPotassium: 346mgFiber: 2gSugar: 4gVitamin A: 1265IUVitamin C: 3mgCalcium: 221mgIron: 2mg
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