Risotto with radicchio and sausage: tasty and flavorful. Today I found a magnificent Treviso long radicchio at the supermarket and immediately decided what to prepare for lunch. A creamy and exquisite risotto with radicchio, and to make it even better I went overboard by adding small pieces of sausage. This dish plays on contrasts: the elegant bitterness of the radicchio meets the savory taste of the sausage, all wrapped in the creaminess typical of a perfectly finished risotto. If we deglaze with a good glass of red wine, the aroma that will fill the kitchen will be the best invitation to sit at the table. With radicchio don’t miss the recipe for Lasagna rolls with radicchio, the Risotto with radicchio and speck and a tasty Puff pastry roll with radicchio and speck. Radicchio is much more than a simple salad: it is the “winter flower” of our cuisine, a vegetable that brings elegance, color and a distinctive character. With shades ranging from intense ruby red to variegated, radicchio can brave the cold to reach our tables crunchy and flavorful. Whether it’s the noble Trevigiano, the versatile Chioggia or the delicate Variegated of Castelfranco, radicchio knows how to transform: raw it gives a pungent freshness, while cooked, on the griddle, in the oven or in risotto, it reveals unexpected creaminess and sweetness. Besides being beautiful to look at, radicchio is a precious ally for the body: it is purifying and draining, rich in antioxidants, low in calories, high in fiber and helps digestion.
DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Cooking time: 24 Minutes
- Portions: 4 Servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 617.62 (Kcal)
- Carbohydrates 81.50 (g) of which sugars 1.09 (g)
- Proteins 18.55 (g)
- Fat 23.11 (g) of which saturated 5.11 (g)of which unsaturated 2.87 (g)
- Fibers 1.85 (g)
- Sodium 779.97 (mg)
Indicative values for a portion of 220 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Radicchio Risotto
- 1 2/3 cups Carnaroli rice
- 1 head Treviso red radicchio IGP, early
- 1 glass red wine
- 1 shallot
- 5 cups vegetable broth
- 1 1/3 tbsp extra-virgin olive oil
- 9 oz sausage
- to taste salt
- 2 tbsp butter
- 1/2 cup grated Parmesan
- 1 pinch pepper
How to prepare Risotto with radicchio and sausage
Wash the radicchio and cut it into thin strips. In a large saucepan, brown the sausage (removed from its casing) breaking it up without adding extra fat. When it’s nicely golden and crisp, remove it and set it aside (this way it will stay juicy). You will cook the risotto in the same pan. Pour in the oil and add the very thinly sliced shallot.
Let it sauté over low heat for about a minute. Add the rice and let it toast over high heat for 2 minutes, stirring with a wooden spoon until the grains become translucent. Add the radicchio and let it wilt slightly together with the rice. Increase the heat and deglaze with the red wine. Let the alcohol evaporate completely until the aroma becomes sweet.
Begin adding the hot broth one ladle at a time, stirring often. Wait for the broth to be absorbed before adding more. Halfway through cooking, add the sausage. When the rice is al dente, adjust the salt and turn off the heat.
My secret for a perfect finish: Add cold butter straight from the freezer, a pinch of pepper and the grated Parmesan. Cover the pan with a lid and let it rest for 2 minutes before stirring: this will create a perfect, creamy wave.
See you tomorrow with a new recipe, hugs, Loredana
Loredana’s Tips
If the radicchio you bought seems too bitter, don’t give up on cooking it! A little trick is to soak it in cold water with a tablespoon of vinegar or a splash of lemon juice for about 30 minutes. This step will tone down the sharpness, making it perfect even for more delicate palates.
Try serving this risotto with a few drops of traditional balsamic vinegar raw. It will incredibly enhance the contrast between the sausage and the vegetable’s bitterness!
Don’t miss the recipe for Risotto with pears and gorgonzola
Your questions
Which rice is best to use for this recipe?
Carnaroli is the king of rices: it keeps its texture like no other and releases the right amount of starch for creaminess. Alternatively, Arborio is a great choice for those who like a larger, softer grain.
What can I substitute for the sausage?
Certainly! If you want a lighter version, try speck strips (add them crispy at the end) or smoked pancetta. For a vegetarian version, replace the sausage with toasted walnuts or cubes of Taleggio.
Can I use white wine instead of red?
Yes, white wine makes the risotto more delicate and the color will remain lighter. Red wine, on the other hand, gives a deeper aromatic note and a beautiful purplish color that pairs chromatically with the radicchio, enhancing its hue.
