Sausage, radicchio and barolo risotto

Name: Sausage, radicchio and barolo risotto
Total time: 45 min
Yield: Serves 4
Cuisine: Italian
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

Published: December 19, 2014 at 2:28 PM

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Serves 4

Easy

Total time: 45 mins

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This sausage risotto is 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 wine

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Alternatives

Complete the dish

Make this comforting sausage risotto then check out more risotto recipes, such as our classic seafood risotto and chicken risotto.

Ingredients

Nutrition

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

Nutrition: per serving

kcal586
fat33.6g
saturates9.7g
carbs45g
fibre2.1g
protein18.5g
salt1.47g

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.

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