Sausage, radicchio and barolo risotto

Name: Sausage, radicchio and barolo risotto
Total time: 45 min
Yield: serves 4
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

45 minutes
serves 4
Easy

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

December 19, 2014 at 2:28 pm

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.