Risotto alla monzese with luganega: the recipe of the Derby Grill.

Among the signature dishes of Brianza’s culinary tradition, risotto alla monzese with luganega is without doubt one of the most beloved. Rich, comforting and perfect to enjoy during the colder months, it is a speciality that finds its highest expression at Derby Grill in Monza, thanks to the interpretation of Executive Chef Fabio Silva.
In this article we present his version of risotto alla monzese and 3 essential tips for preparing it to perfection at home.

Luganega from Monza: what would risotto be without it?

The real risotto alla monzese is built around one key ingredient: luganega from Monza. It is not just any sausage, but a typical Northern Italian cured meat, with a fine texture, long and thin, coiled like a spiral.

You can certainly make the risotto with other sausages, but to achieve a truly authentic and full-flavoured result it is essential to use luganega from Monza, traditionally made with pork, Grana Padano, meat broth and a touch of Marsala.

A combination of ingredients that gives the dish a deep, rounded and harmonious taste.

Chef Fabio Silva loves to showcase luganega in three different textures:

• One part left whole, browned in a pan with its casing, then sliced, enriched with veal jus (a dense, intensely flavoured meat-based sauce) and used to garnish the finished dish.
• One part crumbled, with the casing removed, briefly sautéed and then cooked together with the rice, so that the risotto can fully absorb its flavour.
• A quenelle of raw luganega to finish the plate, adding a soft and indulgent final touch.

It is precisely this play on textures and cooking methods that makes Derby Grill’s risotto with luganega alla monzese so special.

Risotto means Carnaroli

To make a risotto worthy of Monza’s tradition, the choice of rice is crucial. The Chef unhesitatingly recommends Carnaroli rice, the most suitable variety for achieving a perfectly creamy, well-bound risotto.
Carnaroli is ideal for risotto with luganega because it:

• absorbs the broth and all the aromas of the seasoning extremely well;
• has large, compact, elongated grains that hold their shape beautifully during cooking;
• contains a high percentage of starch, essential for an ultra-creamy final result.

In addition, its slightly sweet flavour pairs perfectly with luganega, without overpowering its aroma but rather enhancing its savoury notes.
If you want to prepare a creamy, “all’onda” risotto alla monzese (with a soft, flowing texture), Carnaroli is the only real choice.

Vegetable broth: homemade makes all the difference

For a truly well-balanced risotto, the vegetable broth also plays a key role. Ready-made stock cubes can be convenient, but a homemade broth gives the dish a completely different depth of flavour.
Preparing it is easier than it seems:

• Wash and roughly chop: 2 carrots, 1 onion and 2 sticks of celery;
• Place the vegetables in a saucepan and cover with 3 litres of cold water;
• Bring to the boil and let it simmer for about 1 hour and 30 minutes.

When the broth is ready, strain it through a fine sieve: you’ll obtain a fragrant, light liquid, perfect for cooking risotto alla monzese with luganega without weighing it down.

From Derby Grill’s kitchen to your table

By following these three tips – high-quality luganega, Carnaroli rice and homemade vegetable broth – you can recreate at home the flavour of the risotto alla monzese signed by Chef Fabio Silva at Derby Grill.

Prepare your ingredients, pour the rice into the pan and… enjoy your meal from the kitchen of Derby Grill in Monza!