Risotto with sausage, radicchio, and gorgonzola is one of those dishes that warms your heart and stomach. A rich, enveloping main course with the bitter note of radicchio that perfectly matches the savoriness of the sausage and the creaminess of the gorgonzola.
Perfect for a family dinner or when you want to bring something simple but special to the table.
Try these versions too;
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 5 Minutes
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 1/4 cups rice
- Half radicchio
- 2 cloves minced garlic
- 2 bunches minced parsley
- 7 oz fresh sausage
- to taste oil and salt
- 4 1/4 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. Adjust 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, adding hot broth from time to time.
Finish with the gorgonzola. Let it melt well and serve.
Try it and let me know what you think! And if there’s any leftover (which is unlikely), you can turn it into patties or croquettes the next day. Long live leftover cuisine!
🍽️ 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’re not a fan of 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’re not a fan of radicchio, try it with spinach or pumpkin.
