Creamy and delicious radicchio and sausage risotto. A delicious and warm risotto on these cold and gray days is just what you need to warm the heart and stomach. Here I am today to tell you my recipe for a delicious Radicchio and Sausage Risotto, simple, quick, but above all delicious! Radicchio was quite a recent discovery for me, since only traditional dishes were prepared at home, and we know that Puglia is not famous for risottos! And I discovered that I really like radicchio, especially the long type of Treviso. The recipe I want to tell you today is that of a super creamy and tasty Radicchio Risotto to which I have also added fresh sausage for a super tasty dish that has conquered my little family. For the rice, I recommend a perfect quality for risottos like Carnaroli rice or Vialone Nano. So, have I already convinced you to try it? Let’s run to the kitchen and prepare an irresistible Radicchio Risotto together!
“The great French chef Alain Ducasse defined risotto as the perfect osmosis between a basic ingredient and a cook’s ingenuity, and this Risotto will win your heart!“
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: For 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 458.12 (Kcal)
- Carbohydrates 61.70 (g) of which sugars 0.88 (g)
- Proteins 14.40 (g)
- Fat 16.12 (g) of which saturated 1.46 (g)of which unsaturated 0.84 (g)
- Fibers 1.50 (g)
- Sodium 695.20 (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 1/2 cups Carnaroli rice
- 1 head Treviso Red Radicchio, early
- 1 cup red wine
- 10 1/2 oz sausage
- 4 1/4 cups vegetable broth
- 1.4 oz grated parmesan
- 1 onion (medium)
- 3 tbsps extra virgin olive oil
- to taste salt
- 1 pinch pepper
How to prepare Radicchio and Sausage Risotto
Clean the radicchio: separate it into leaves, wash them, dry them on a cloth, and then cut them into not too thin strips. Cut the sausage into small pieces. In a saucepan, place the sausage, the thinly sliced onion with 3 tablespoons of oil. Let it sauté over medium heat, stirring often with a wooden spoon.
Also add the radicchio and mix well. Continue the preparation by pouring the rice into the saucepan and let it toast, stirring with a wooden spoon over medium heat. Then pour the red wine into the saucepan and let it evaporate. Now continue cooking the rice by adding, little by little, some ladles of boiling vegetable broth and letting it absorb before adding more.
Continue in this way, until the rice is cooked, it will take about 16-18 minutes, but it also depends on the quality of the rice you use. Towards the end of cooking, adjust the salt, without exaggerating because the sausage is already tasty. Let the Radicchio and Sausage Risotto rest for 2 minutes in the saucepan before serving it on the table with a sprinkle of grated parmesan and a pinch of pepper.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
To keep the radicchio for several days I recommend wrapping it in a cloth and storing it in the refrigerator drawer
Also read the recipe for my Pears and Gorgonzola Risotto, creamy and delicious
