Monza-Style Risotto

Method

1. Split the luganega sausage lengthwise, remove the casing, and crumble the meat.
2. Heat a drizzle of olive oil in a pan and cook the sausage until browned.
3. Finely chop the white onion and add it to the pan; cook until translucent.
4. Add the carnaroli rice and toast for 2–3 minutes, stirring constantly.
5. Deglaze with a splash of white wine and let it evaporate.
6. Stir in a pinch of saffron powder and season with salt.
7. Gradually add hot broth, one ladle at a time, stirring frequently, until the rice is cooked (about 16–18 minutes).
8. Remove from heat. Add very cold butter (from the freezer) and grated Grana Padano; stir vigorously to mantecare.
9. Serve immediately with a sprinkle of black pepper.