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Sausage, radicchio and barolo risotto

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

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

Published: December 19, 2014 at 2:28 pm

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

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.