Radicchio risotto

Radicchio risotto

Risotto con radicchio

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
2 small heads radicchio from treviso
6 tablespoons olive oil
1 garlic clove, finely chopped
1 small onion, finely sliced
300g luganega sausage meat, in small chunks, (see Note)
400g vialone nano or arborio rice
2 litres Chicken stock
or 2 litres Beef stock
salt
pepper
50g butter
50g parmesan, grated

Method

  1. Clean and finely chop the radicchio leaves, and dice the stems. Put in a large pan with the oil, garlic, onion and sausage meat, and leave to brown for a few minutes.
  2. Then add the rice and mix well to coat each grain with fat. Now add the hot stock, ladle by ladle, stirring continuously. Wait until each ladleful has been fully absorbed before you add the next.
  3. After 15–20 minutes the rice should be cooked al dente. Remove from the heat, adjust the seasoning, and add a little more stock if required. Add the butter in chunks, along with the Parmesan, and mix well before serving.

Note:

  • Luganega sausage is a long, thin fresh pork sausage made with relatively coarsely minced pork. Such sausages are very common in Italy, especially in the northern regions.
Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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