Red radicchio and sausage risotto
Published on 30 November 2014
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Ingredients and method
The preparation remains in its original order; guided mode is not available for this structure.
INGREDIENTS FOR 4 PEOPLE
360 g Carnaroli rice
2 sausages
1 head red radicchio
1 shallot
2 litres vegetable stock
30 g butter
50 g grated Parmigiano
Pepper
Extra virgin olive oil
I skin the sausages and finely chop the shallot.
I brown them in extra virgin olive oil.
I bring the vegetable stock (celery, carrot, onion) to the boil.
I shred the radicchio, wash and drain well.
Once the sausage is browned, I add the radicchio and let it soften.
I add the rice and toast for a few minutes, then deglaze with white wine. Some use red wine, but it makes the rice too dark for my taste.
Once the wine evaporates, I gradually add stock, stirring continuously.
I cook for about 15/18 minutes, turn off the heat and add cold butter and Parmigiano, tossing the pan back and forth to combine.
It should remain creamy; I finish with ground pepper.
360 g Carnaroli rice
2 sausages
1 head red radicchio
1 shallot
2 litres vegetable stock
30 g butter
50 g grated Parmigiano
Pepper
Extra virgin olive oil
I skin the sausages and finely chop the shallot.
I brown them in extra virgin olive oil.
I bring the vegetable stock (celery, carrot, onion) to the boil.
I shred the radicchio, wash and drain well.
Once the sausage is browned, I add the radicchio and let it soften.
I add the rice and toast for a few minutes, then deglaze with white wine. Some use red wine, but it makes the rice too dark for my taste.
Once the wine evaporates, I gradually add stock, stirring continuously.
I cook for about 15/18 minutes, turn off the heat and add cold butter and Parmigiano, tossing the pan back and forth to combine.
It should remain creamy; I finish with ground pepper.
Original source: https://incucinaconlilly.com/2014/11/30/risotto-radicchio-rosso-e-salsiccia/
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