tagAlt.Dried Porcini Mushroom and Radicchio Risotto

Risotto with Sausage and Radicchio

Easy and quick to prepare, this risotto with sausage and radicchio is great for a family dinner and perfect all year round.

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Radicchio is an excellent base for risotto: its bitterness goes well with many different ingredients. Today we are proposing a version with sausage: which adds flavor to the dish and really appeals to everyone, grades and children alike.

Risotto with sausage and radicchio is a classic Italian dish and is a healthy and complete meal. Easy and quick to prepare, it is great for a family dinner and perfect all year round.

Risotto with radicchio and sausage is a creamy, tasty and very easy to prepare first course! An easy recipe with guaranteed success!

For a vegetarian risotto, try our amazing Risotto with Smoked Scamorza, Lemon and Fresh Basil, and if you are a fan of radicchio salad, don't miss our Novara Gorgonzola and Radicchio Risotto.

 

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Ingredients

for 4 servings

Sausage and Radicchio Risotto Ingredients

  • Radicchio (Heads) 1.5 cup
  • Sausages 2
  • Carnaroli Rice (for Risotto) 300 grams
  • Onion 0.5
  • Extra-virgin olive oil as needed
  • Red wine 0.5 cup
  • Vegetable Broth as needed
  • Butter 1 table-spoon
  • Parmesan cheese (Grated) as needed

Try it with...

more wines...

Filippo Bartolotta

Filippo Bartolotta

Lugana DOC - Vendemmia Tardiva Wine

Vendemmia Tardiva without a doubt is a new player on the scene, a different kind of Lugana Wine.

View product

Preparation

for 4 servings

Step

1

Of 3

Prepare the base

Make a cut in the middle of the sausage, and remove the outer skin. Using a fork or your fingers, crumble the sausage  and set aside. Wash and dry the radicchio heads. Thinly slice the lettuce, and set aside. In a medium sauce pot, heat  the vegetable broth until very hot (but not boiling). 

Peel, and finely mince the shallot. Heat a bit of olive oil in a medium sauté pan over medium heat. Add the minced  shallots, and carefully cook without allowing to change color to golden brown. Add the crumbled sausage, and allow to  brown nicely and evenly. Stir frequently with a fork. Add sliced radicchio (reserving a portion for garnishing the dish  upon serving), and stir. 


 

Step

2

Of 3

Cook the risotto

Add uncooked rice grains, stir well to coat with radicchio and sausage pan sauces. Allow to toast slightly, about 2  minutes worth of cooking time, add wine and allow to evaporate. Allow to rice to cook, adding a ladleful of broth each  time the liquid is absorbed by the rice kernels.

This process should take between 18-20 minutes cooking time. Upon the  completion of the cooking time, taste to be sure rice is at the desired consistency (cooked, but not too soft). 


 

Step

3

Of 3

Complete the dish

Add butter,  milk and finely diced rosemary leaves. You can also add the grated cheese or serve on the side to allow for use as  desired.  

Allow to sit for a few minutes, and stir to combine the rice and the sauce well. Go from the bottom to the top as you stir.  Serve hot with a few sprinkles of fresh radicchio and rosemary on top.


 

Try it with...

more wines...

Filippo Bartolotta

Filippo Bartolotta

Lugana DOC - Vendemmia Tardiva Wine

Vendemmia Tardiva without a doubt is a new player on the scene, a different kind of Lugana Wine.

View product

...Great Italian Goddies!

Lugana DOC - Vendemmia Tardiva Wine

Vendemmia Tardiva without a doubt is a new player on the scene, a different kind of Lugana Wine.

View product

Lugana DOC - Vendemmia Tardiva Wine

Vendemmia Tardiva without a doubt is a new player on the scene, a different kind of Lugana Wine.

View product

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