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

A tasty and rich first course in which the luganega bonds with the delicacy and creaminess of the Carnaroli rice.

risotto alla monzese
  • Servings
    4 people
  • Preparation time
    10 Minutes
  • Cooking time
    20 Minutes
  • Total time
    30 Minutes
  • Calories


  • 280 gr Carnaroli rice
  • 240 gr luganega from Monza
  • 1 l vegetal broth
  • 80 gr malga butter
  • 30 gr chopped shallots
  • qs white wine
  • 60 gr grated Parmesan Vacche Rosse (24 months)
  • qs salt
  • qs pepper
  • qs extra virgin olive oil
  • qs veal stock
  • 1 sprig thyme


  1. Brown briefly with a drop of oil in a non-stick pan half the luganega without casing.
  2. Brown the other half whole, leaving the casing.
  3. Toast the rice dry and, once hot, add the shallot and a knob of butter.
  4. Deglaze with white wine and, once evaporated, continue cooking for about 13 minutes, adding the vegetable broth little by little.
  5. Halfway through cooking, add the shelled luganega and thyme.
  6. At the end of cooking, stir in the butter and parmesan, adding salt and pepper.
  7. Serve the risotto, garnish with the veal stock, the sliced ​​luganega and and some thyme.