The risotto with sausage, radicchio, and gorgonzola is one of those dishes that warms your heart and stomach. A rich, enveloping first course, with the bitter note of radicchio that perfectly pairs with the savoriness of the sausage and the creaminess of the gorgonzola.
Perfect for a family dinner or when you want to serve something simple yet special.
Try also these versions;
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 5 Minutes
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1.25 cups rice
- Half radicchio
- 2 cloves minced garlic
- 2 sprigs chopped parsley
- 7 oz fresh sausage
- to taste oil and salt
- 4 cups vegetable broth
- 3.5 oz gorgonzola
Tools
- Wok
- Ladle
Steps
Sauté the minced garlic and parsley for a few minutes.
Add the sausage and cook for about 10 minutes.
Add the washed and sliced radicchio. Season with salt and cook for another 5 minutes. Meanwhile, prepare the vegetable broth.
Add the rice, toast for a few minutes, then cook for the time indicated on the package, occasionally adding the hot broth.
Finish with the gorgonzola. Melt well and serve.
Try it and let me know what you think! And if there’s any leftover (unlikely), you can turn it into patties or croquettes the next day. Long live recycling in the kitchen!
🍽️ Variants:
• You can use taleggio instead of gorgonzola for a milder taste.
• For a vegetarian version, omit the sausage and add toasted walnuts.
• If you don’t like radicchio, try it with spinach or pumpkin.
🍽️ Variants:
• You can use taleggio instead of gorgonzola for a milder taste.
• For a vegetarian version, omit the sausage and add toasted walnuts.
• If you don’t like radicchio, try it with spinach or pumpkin.
