Sausage, radicchio and barolo risotto

Sausage, radicchio and barolo risotto

  • serves 4
  • A little effort

A stylish but fuss-free one-pot that delivers on flavour - perfect for your next dinner party. If you don't want to go to the expense of using barolo, use another sturdy Italian red.

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Ingredients

  • spicy sausage 175g (preferably Italian, available from delicatessens)
  • olive oil 6 tbsp
  • onion 1 small, finely chopped
  • garlic 2 cloves, finely chopped
  • arborio rice 200g
  • barolo or Italian red wine 500ml
  • chicken stock 500ml
  • radicchio 1 small head (about 175g), trimmed and sliced
  • butter 25g
  • parmesan 30g, plus more to serve

Method

  • Step 1

    Skin the sausage then cut into chunks, about the size of walnuts, and roll them into balls. Heat the olive oil in a wide, heavy pan, add the sausage and brown it well. Add the onion and cook until it is just softening. Add the garlic, cook for 1 minute, add the rice and stir to coat it in the juices. Add the wine a little at a time, stirring continuously and only adding more when the last lot has been absorbed.

  • Step 2

    Now add the stock, a ladleful at a time, stirring continuously. It will take about 25 minutes to stir it all in. After about 15 minutes, add the radicchio and stir.

  • Step 3

    Taste before seasoning, stir in the butter and parmesan, then serve with a little extra parmesan on the side.

Nutritional Information

  • Kcals 586
  • Fat 33.6g
  • Saturates 9.7g
  • Carbs 45g
  • Fibre 2.1g
  • Protein 18.5g
  • Salt 1.47g
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