Risotto alla Monzese (Traditional Cremosi and Irresistible)

Steps

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1. 1
   Melt butter in a pan and sauté finely chopped onion over low heat until softened.
   ▶ ≈0:30
2. 2
   Remove the casing from the luganega sausage and cut it into small pieces.
   ▶ ≈1:09
3. 3
   Add the sausage pieces to the pan with the onion and brown them together over low heat until the onion is nicely caramelized.
   ▶ ≈1:49
4. 4
   Deglaze the pan with white wine and let it simmer until all the alcohol has evaporated.
   ▶ ≈2:25
5. 5
   In another pan, melt butter and toast the rice grains. This is a crucial step that makes the grains translucent while keeping them intact, which prevents mushiness during cooking.
   ▶ ≈2:59
6. 6
   Begin adding meat broth to cook the rice. Make sure the rice is always covered with liquid. Stir occasionally according to your preference.
   ▶ ≈4:28
7. 7
   When the rice is almost cooked, add the reserved sausage and onion mixture along with the saffron powder.
   ▶ ≈5:23
8. 8
   Taste the risotto and adjust the salt if needed (the broth may already be salted). Simmer for a few more minutes to let the flavors blend.
   ▶ ≈6:00
9. 9
   Remove from heat and stir in cold butter to create a smooth, creamy consistency.
   ▶ ≈6:36
10. 10
    Finish by topping with grated Grana Padano cheese and black pepper.
    ▶ ≈7:15