Radicchio and sausage risotto — creamy and exquisite. A warm, tasty risotto on these cold, gray days is exactly what you need to warm the heart and the stomach. Here I am today to share my recipe for a delicious Radicchio with sausage risotto, simple, quick, but above all incredibly tasty! Radicchio was a fairly recent discovery for me; at my family’s home we only prepared dishes from our tradition and, as you know, Puglia is not famous for risottos! I discovered that I really love radicchio, especially the long Treviso variety. The recipe I’m telling you about today is a super creamy and flavorful radicchio risotto to which I also added fresh sausage for a super tasty dish that conquered my little family. For the rice I recommend a variety perfect 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 together an irresistible Radicchio Risotto
“The great French chef Alain Ducasse described 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: Budget-friendly
- Preparation time: 10 Minutes
- Portions: Serves 4
- 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 cup Carnaroli rice
- 1 head Treviso IGP red radicchio, early variety
- 1 glass red wine
- 11 oz fresh sausage
- 4 1/4 cups vegetable broth
- 1/2 cup grated Parmesan cheese
- 1 onion (medium)
- 3 tbsp extra virgin olive oil
- to taste salt
- 1 pinch pepper
How to prepare Radicchio and Sausage Risotto
Clean the radicchio: separate the leaves, wash them, dry them on a cloth, then cut them into not-too-thin strips. Cut the sausage into small pieces. In a saucepan put the sausage, the thinly sliced onion and 3 tablespoons of oil. Sauté over medium heat, stirring often with a wooden spoon.
Add the radicchio as well and mix well. Continue by adding the rice to the saucepan and let it toast, stirring with a wooden spoon over medium heat. Then pour in the red wine and let it evaporate. Now continue cooking the rice by adding, little by little, some ladles of hot vegetable broth, letting it be absorbed before adding more.
Continue in this way until the rice is cooked; it will take approximately 16-18 minutes, but it also depends on the variety of rice you use. Towards the end of cooking, adjust the salt, without overdoing it because the sausage is already quite flavorful. Let the Radicchio and sausage risotto rest for 2 minutes in the saucepan before serving it at the table with a sprinkle of grated Parmesan and a pinch of pepper.
See you tomorrow with a new recipe, hugs, Loredana
Loredana’s Tips
To keep radicchio for many days I recommend wrapping it in a cloth and storing it in the fridge drawer.
Also read the recipe for my Pear and Gorgonzola Risotto, creamy and delicious
