Monza style risotto

Let's find out how to prepare risotto alla Monzese, a typical dish from Brianza whose origin is shrouded in mystery.

The Monza risotto can be seen as a richer and tastier version of the Milanese one. In this recipe, however, we do not find the marrow but rather the sausage or rather the Luganega Monza , a rolled pork sausage. There is also saffron although our research has shown that not everyone uses it, preferring a white variant. And then there is the meat broth , essential to give the risotto a strong flavour.

Be careful though, this is not a simple risotto with sausage. To prepare it perfectly, you need to carefully follow some steps. For example, the casing must be left on , so that the Luganega maintains its shape during cooking and then when tasted a nice contrast of textures is created. And don't forget to cream it , strictly with butter and parmesan!

How to prepare the Monza risotto recipe

1. First, prepare the meat broth (if desired, the day before) and soak the saffron pistils for at least an hour in a cup of hot broth. If you use powdered saffron, skip the step.
2. Finely chop the onion (or shallot) and brown it in a pan with half the butter. Add the sausage cut into pieces of about 2 cm without removing the casing which will help to maintain the shape. Let cook for 5 minutes.
3. Add the rice, toast it to perfection so that it does not break during cooking and add the white wine.
4. When you no longer smell alcohol rising from the pan, start actually cooking the rice by adding boiling broth little by little. Halfway through cooking , after about 10 minutes, add the pistils and the broth. In total it will take about 18 minutes of cooking. Also add salt as you go.
5. Remove the rice from the heat and stir in the cold butter from the refrigerator and the parmesan, distributed evenly over the surface.

If you still have doubts about its preparation, here is a video where the steps are illustrated. As you can see, for a more delicate first course you can also omit the sauté. This risotto is amazing and to best savor it we also recommend which wine to pair with it . If you prefer whites, opt for a Chardonnay or a Riesling, while if you prefer red wine , try Barbera.

Also try the more traditional Milanese risotto with saffron, marrow and Lodi cheese: you will be enchanted by the goodness of this dish.

Conservation

The risotto should be enjoyed as soon as it is made. However, if you have leftovers, you can store it for a maximum of a couple of days in the refrigerator and reheat it in a pan or in the microwave before serving.

Who invented Monza risotto?

The history of this dish is not entirely certain, so much so that no written traces can be found. According to legend, it was prepared by a mother in an attempt to distract the witch Giuliana who used to kidnap children at night. He then prepared a saffron risotto to which he added sausage to make it more appetizing. The trick worked because when the sun rose the witch was hit by the rays and dissolved.

This is why in Monza, at the end of January, the custom of lighting a bonfire and burning a puppet and then enjoying the delicious Monza risotto together is alive.

Precisely because of its uncertain origin there is no single way to prepare it. For example, is Monza risotto with or without saffron ? Some argue that saffron is not needed and that the rice should be blended with red wine. According to some elderly people from Brianza, however, saffron was added to rice after the Second World War to give the impression of wealth.