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