How to make risotto with monzese sausage, recipe including luganega di Monza, butter, onion, meat broth, dry red wine, grated parmesan cheese, salt and freshly ground pepper.
Ingredients for 4 people
- 400 g of rice
- 200 g of luganega di Monza
- 1/2 onion finely sliced
- 50 g of butter
- 1 liter of meat broth
- 1/2 glass of dry red wine
- 3 tablespoons of grated Parmesan
- salt
- freshly ground pepper
How to prepare risotto with Monzese sausage
Put the luganega in a saucepan covered with boiling water, raise the boil on high heat, then drain it, peel it and cut it into small pieces.
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Put it back in the same saucepan with a spoonful of red wine and cook it for five minutes on low heat.
Remove the pan from the heat and leave the contents on the lid for fifteen minutes to form a little gravy.
In the meantime, brown the onion in a saucepan with the butter, season with salt, pepper and pour the rice, stirring until the seasoning is absorbed, then add the remaining wine and let it evaporate, always turning over with a wooden spoon.
Continue cooking the rice by adding the boiling broth a little at a time and continuing to turn.
When the rice is cooked al dente, add the grated cheese, mix it carefully and pour it into a tray with the luganega and its sauce in the center. Serve it immediately on the table.
