The risotto with radicchio and sausage in white wine is a very simple and wholesome first course. It takes about 20 minutes to prepare but will guarantee you a great meal at the table, whether for family or a group of friends. To make this dish you will need rice — you can choose your favorite, Carnaroli, Roma, Arborio — then adjust the cooking according to the package. You will also need radicchio, sausage, red onion, white wine to deglaze and a vegetable stock cube. You can use a homemade one or the ready-made supermarket version. In this case I used a stock cube I prepared myself. If you like risottos you can also try:
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 20 Minutes
- Cooking time: 20 Minutes
- Portions: 3People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients to prepare the risotto with radicchio and sausage in white wine
- 1 1/4 cups rice
- 7 oz sausage
- Half head radicchio
- Half red onion
- 1/2 cup white wine
- as needed water
- 1 vegetable stock cube
- as needed extra virgin olive oil
- to taste pecorino romano (grated)
- to taste black pepper
Tools
- Pot
- Small saucepan
- Wooden spoon
- Knife
- Cutting board
Steps to make the radicchio and sausage risotto
To prepare the risotto with radicchio and sausage, first clean the radicchio well, wash it and cut it into thin strips. Also slice half a red onion. Now take a small saucepan and heat some water, adding the stock cube — you can make it at home or use the ready-made one from the supermarket. Put a large casserole on the heat, add a little extra virgin olive oil with the red onion and sauté for a couple of minutes, then remove the casing from the sausage and crumble it with your hands directly into the pan. Let the sausage brown, then add the radicchio strips and cook for another two minutes, then add the rice and toast it for a couple of minutes together with the sausage and radicchio. Then increase the heat and deglaze everything with the white wine.
Lower the heat now and add a little vegetable broth at a time, adding more whenever it looks like it is drying out. Cook the rice for about 16–18 minutes, then adjust according to the cooking time printed on the package. Stir the rice frequently with a wooden spoon. When cooked, turn off the heat, adjust the salt if necessary, add a little black pepper and grated Pecorino Romano to taste.
Storage and tips
You can store your risotto with radicchio and sausage in the refrigerator, preferably in an airtight container, for up to two days.
