A tasty and rich first course in which the luganega bonds with the delicacy and creaminess of the Carnaroli rice.
Preparation time10 Minutes
Cooking time30 Minutes
Total time40 Minutes
Ingredientsfor 4 people
- 350 gr Carnaroli rice
- 250 gr luganega from Monza
- 700 ml broth
- 50 gr butter
- 1 small onion
- 1 glass red wine
- 30 gr grated Parmesan
- a pinch salt
- a pinch pepper
- a drizzle extra virgin olive oil
It is one of the most appreciated dishes among the traditional dishes of Brianza, rich and generous, it is ideal to be enjoyed in the coldest periods. We are talking about the famous risotto alla monzese, prepared with luganega. Here is the recipe and 3 useful tips to prepare it to perfection.
1) What kind of risotto would it be without luganega?
The protagonist of the dish is the luganega, which is not a sausage like any other. It is typical of Northern Italy, fine grained, long and narrow, coiled like a spiral.
The risotto would also be tasty with another type of sausage, but if you want to get the very best, you must use the luganega from Monza, which is prepared with pork, grana padano, meat broth and marsala, a true concert of the senses.
2) Risotto means Carnaroli.
True risotto is always prepared with Carnaroli rice, with a big, elongated grain.
This variety is particularly suitable for risotto because, thanks to the high percentage of starch, it is very good for cooking and guarantees an extremely creamy final result, as it should be.
3) The broth is best done at home.
There are very good stock cubes, but the homemade broth, with a little patience, is quite another thing:
- Buy about half a kilogram of veal brisket (where the relationship between lean and fat is ideal).
- Put it in 1 litre of cold water together with onion, carrot and celery.
- Add salt and pepper, let it simmer for about 2 hours, and you’re done.
Now you will already have the main ingredients for our risotto. The only thing left to do is to get to work!
- Peel and finely chop the onion.
- Stir fry it in a saucepan with 20 gr of butter until it is slightly brown.
- Add the rice and toast it during some minutes (before it becomes transparent).
- Add the wine and let it evaporate. Add a ladle of boiling broth.
- Cook the risotto for about 20 minutes, adding the rest of the broth a bit at a time and constantly stirring during the last 5 minutes.
- In the meantime, peel the luganega, cut it in pieces and brown both sides in a pan with a drizzle of oil.
- Remove the risotto from the stove, add parmesan, pepper and the luganega, mixing everything together.
- Serve hot.