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Flavorful Fridays: Risotto alla Monzese

May 7, 2010

As you probably know by now, we love risotto. It’s one of my favorite go-to dinners and one of my favorite comfort foods. Since Lombardia is known for their meats and risotto, the best thing to do is to put them together, right? Risotto alla Monzese (pronounced: ree-zo-toe  ah-la  moan-zay-say) is a pork sausage risotto.

Apparently, many Milanese chefs prefer to use Carnaroli rice instead of Arborio, however, I was unable to find any stores that carry Carnaroli, so I used the Arborio. I picked up mild Italian sausage at my local Whole Foods (we would have made sausage ourselves, but this was a busy week for both Will and I). While it is a fairly simple dish, the meatiness of the sausage is a beautiful balance to the creaminess of the risotto. And Will said this may now be his favorite risotto (beating out the prosciutto and peas risotto). I hope you enjoy it!

Risotto alla Monzese

Adapted from Culinaria Italy


2 mild Italian sausage links

2 Tablespoons butter

1 Tablespoon olive oil

1 small yellow onion, diced

1-3/4 cups Arborio rice

1 cup dry white wine

3-1/2 cups beef stock

salt and pepper

1/2 freshly grated Parmesan


Slice the sausage out of its casings. Cut or break apart into small pieces. Place in skillet over medium-low heat. Cook until just brown.

Meanwhile, place the olive oil and butter in a large stock pot, slowly melting the butter. Add the chopped onions and saute until translucent. Add the rice and cook, stirring with a wooden spoon until it begins to “pop” and appears translucent. Pour in the wine and reduce. In a small pot, heat the beef stock. Slowly begin adding beef stock to the rice, about one cup at a time, ensuring that the rice is absorbing each addition of stock. Just before rice is finished cooking, add salt and pepper. Stir in grated cheese and cooked sausage. Serve and enjoy!

One Comment leave one →
  1. Monica permalink
    May 13, 2010 3:13 pm

    yummmmm! I need to try this one! looks amazing!

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