ItalianMilanese
Risotto alla Monzese
by Casa Pappagallo · 705K subscribers on YouTube
Risotto alla Monzese is a classic Lombard dish, a symbol of simplicity and substance. Born as a variation of the famous risotto alla milanese, it is enriched with luganega sausage and saffron.
- Difficulty
- medium
Ingredients
9 items- ButterUsed for sautéing onion and toasting rice, and for mantecatura
- OnionFinely chopped
- Luganega SausageFresh luganega sausage, casing removed
- White WineFor deglazing
- Riso per RisottiArborio or carnaroli rice
- BrothHot broth (vegetable or meat)
- SaffronSaffron threads or powder
- Grana PadanoGrated
- Black Pepper(optional) — Optional, not traditional but recommended by the chef
Method
- Melt a little butter in a pan and sauté the chopped onion over low heat.
- Remove the casing from the sausage and break it into small pieces.
- Add the sausage to the onion and cook on low heat until caramelized.
- Deglaze with white wine, letting the alcohol evaporate completely.
- In another pot, melt some butter and toast the rice until translucent.
- Gradually add hot broth, keeping the rice always covered with liquid, stirring occasionally.
- Near the end of cooking, add the sausage-onion mixture and saffron. Taste and adjust salt if needed.
- Remove from heat. Mantecatura (cream) with cold butter and grated Grana Padano.
- Optionally, add black pepper to taste.
Casa Pappagallo
Home cook705K subscribers on YouTube163.1M total channel viewsCasa Pappagallo, casa nostra! Proprio così, vi apro le porte di casa mia per condividere con tutti voi ricette, i miei esperimenti di produzione agroalimentare e tanto altro.
