INGREDIENTS

INSTRUCTIONS

Heat the stock (or water & cubes) and hold at a low simmer. In another
saucepan, melt half of the butter, add the onion and cook over medium heat
until translucent, about 5 minutes. Add the rice and a pinch of saffron and
cook over medium heat for another 3 minutes, stirring often, until the rice
has "warmed up" evenly. Turn up the heat and pour in the white wine. When
the wine has been absorbed, add the sausage, cut in 1-inch pieces. Reduce
the heat, stir and cook for a couple of minutes; then add just enough hot
stock to cover the rice and stir well. Keep the rice at a gentle simmer and
continue to add more stock, a little (1 cup) at a time, letting each
addition be absorbed by the rice. Stir frequently, making sure the rice
doesn't stick. After 18 to 20 minutes, taste the rice for texture. When
it's cooked, remove from heat and stir in another pinch of saffron,
dissolved in a little broth (more or less 1/2 cup, according to the
consistency), the rest of the butter and the cheese. Stir brisky and serve
in warm bowls and garnish with extra cheese.
NOTE: Saffron is required for Risotto alla Monzese, but you can leave it
out and get a wonderful sausage risotto anyway!
SOURCE: Family recipe
Posted to TNT Recipes Digest, Vol 01, Nr 948 by Lucretia B
<lucretiab@geocities.com> on Jan 18, 1998

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