Risotto alla Monzese

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

Ingredients

• 320 g Carnaroli or Arborio rice
• 200 g sausage
• 100 g sweet Gorgonzola
• 1 small onion
• 1 liter meat or vegetable broth
• 1 glass white wine
• 30 g butter
• grated Parmesan 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 casing. In a pan, sauté the onion with a bit of butter until it becomes translucent.
2. Add the sausage and let it brown for a few minutes, then deglaze with the white wine until evaporated.
3. Add the rice to the pan and toast it 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 nearly cooked, add the Gorgonzola in pieces and stir well until the cheese has completely melted into the risotto.
6. Remove the risotto from the heat, adjust salt and pepper if necessary, and stir in a bit of butter and grated Parmesan.
7. Let the risotto rest covered for a couple of minutes before serving.

Trivia

Risotto alla Monzese is an example of Lombardy’s rich culinary tradition. Monza is known not only for its racetrack but also for its gastronomy based on local ingredients and recipes passed down through generations. The addition of Gorgonzola fits into the tradition of intense, bold flavors that characterize the region’s cuisine.

Enjoy your meal!