Risotto alla monzese

Risotto alla Monzese is a traditional Lombard dish, distinguished by the use of typical ingredients such as sausage and Gorgonzola cheese. Here’s how to prepare it:

Ingredients

• 320 g of Carnaroli or Arborio rice
• 200 g of sausage
• 100 g of sweet Gorgonzola
• 1 small onion
• 1 liter of meat or vegetable broth
• 1 glass of white wine
• 30 g of butter
• Grated Parmesan cheese to taste
• Salt and pepper to taste

Preparation

1. Start by finely chopping the onion and cutting the sausage into small pieces, removing the outer skin. In a pan, fry the onion with a little butter until it becomes transparent.
2. Add the sausage and let it brown for a few minutes, then deglaze with the white wine until it has evaporated.
3. Pour the rice into the pan and let it toast for a couple of minutes, stirring constantly.
4. Begin adding the hot broth one ladle at a time, waiting for the rice to absorb the liquid before adding the next. This process should take about 15-18 minutes.
5. When the rice is almost done, add the Gorgonzola in pieces and mix well until the cheese has completely melted into the risotto.
6. Remove the risotto from the heat, adjust the seasoning with salt and pepper if necessary, and stir in a little butter and grated Parmesan.
7. Let the risotto rest covered for a couple of minutes before serving.

Curiosity

Risotto alla Monzese is an example of the rich culinary tradition of Lombardy. Monza is known not only for its racing circuit but also for its gastronomy based on local ingredients and recipes that have been passed down through generations. The addition of Gorgonzola fits into that tradition of bold and decisive flavors that characterizes the cuisine of the area.

Enjoy your meal!