Monza-style Risotto with Sausage and Saffron

Name: Monza-style Risotto with Sausage and Saffron
Total time: 40 min
Yield: 4
Ingredients: A pack of Paesana Verzino; 280 g of Carnaroli rice; 750 ml of meat broth; 1/2 white onion; 40 g of butter; A sachet of saffron; White wine as needed; 70 g of grated Parmigiano Reggiano

With AIA's Paesana Verzino sausage, this first course will become even more tasty: here's how to prepare it.

A pack of Paesana Verzino

280 g of Carnaroli rice

750 ml of meat broth

1/2 white onion

40 g of butter

A sachet of saffron

White wine as needed

70 g of grated Parmigiano Reggiano

Description

The Monza-style risotto with sausage and saffron is a typical first course of the Brianza cuisine, one of the most well-known, famous and loved.

The flavor of the Monza-style risotto is enriched by the liveliness of the AIA's Paesana Verzino which, meeting the recognizable taste of saffron, creates an authentic and irresistible mix of flavors, all to try.

The recipe for Monza-style risotto with saffron and sausage is easy to make: here's how to cook it and make many occasions special!

Luganega Paesana

Procedure

First of all, prepare the broth and keep it very hot, so as to proceed with the optimal cooking of your Monza-style risotto with saffron and sausage. In the meantime, peel the onion and chop it finely. In a non-stick pan with high edges, melt half the butter over low heat, being careful not to burn it and add the onion: this operation should not last more than 4-5 minutes.

Take the sausages contained in the pack of AIA's Paesana Verzino and cook them in another pan over low heat for 10-12 minutes. At this point, insert the Carnaroli rice in the pan with the onion and the melted butter, toast it for a couple of minutes and then deglaze it with a glass of white wine.

Once the wine has evaporated, start adding the hot broth a little at a time; halfway through cooking, complete with the sausage AIA's Paesana Verzino and with the saffron. When the risotto is ready, make it creamy: add the remaining butter and finish with the grated Parmesan.

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