Sausage, radicchio and barolo risotto
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 175g (preferably Italian spicy sausage, available from delicatessens)
- 6 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, finely chopped
- 200g arborio rice
- barolo or Italian red wine, 500ml
- 500ml chicken stock
- 1 small head (about 175g) radicchio, trimmed and sliced
- 25g butter
- 30g parmesan, 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.
