Sausage, radicchio and barolo risotto
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 175g (preferably Italian spicy sausageavailable from delicatessens)
- 6 tbsp olive oil
- 1 small onionfinely chopped
- 2 cloves garlicfinely chopped
- 200g arborio rice
- barolo or Italian red wine500ml
- 500ml chicken stock
- 1 small head (about 175g) radicchiotrimmed and sliced
- 25g butter
- 30g parmesanplus 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.
