Risotto with Red Radicchio and Italian Sausages is a winter dish, typical of Veneto region, made with Carnaroli rice, red radicchio and sausages.
Risotto is very popular in Italy. It’s a dish that you can make in many variations and with many different ingredients. Risotto cooking is not easy and requires some attention. But once you learn the method, you can prepare fabulous risotto recipes.
Late Red radicchio can be matched with any dish. It’s good raw, grilled, excellent as a base for pasta dishes or for cream fillings for white meat, fried, grilled, stewed.
In this recipe I’ll show how to make Risotto with Red Radicchio and Italian Sausages step by step.
Risotto with Red Radicchio and Italian Sausages
- 360g (13oz) Carnaroli rice (or Vialone Nano)
- 250g (9oz) of sausages
- 1 shallot
- 2 red radicchio
- ½ cup (80 ml) dry white wine
- 1l vegetable stock
- 30 g of butter
- 1 tablespoon extra virgin olive oil
- 3 tablespoons grated Grana Padano cheese (or Parmesan Reggiano)
- fine salt
Cut the sausage into pieces (1). Wash red radicchio and cut it into pieces (2). In a large skillet, brown the sausage (3).
Mix and cook all sides (4). Remove the sausage with a slotted spoon and put it in a plate (5). Fry the shallots in the oil and fats released by the sausage (6).
Add red radicchio and let it cook for 2 minutes, stirring several times (7). Add the rice (8) and let it toast 2 minutes, stirring frequently (9).
Add the white wine and let it evaporate (10). You can also use red wine. In some recipes is also suggested Barolo wine. Add the vegetable broth, a ladle at a time, until it covers the rice (11). Cook for 15-18 minutes, stirring occasionally (12).
Let it absorb all the broth and add salt if necessary. When risotto is cooked al dente, add grated Grana Padano cheese (or Parmigiano) and butter (13). Stir then add the sausage and stir again (14). Serve hot Risotto with Red Radicchio and Italian Sausages (15).
Treviso red radicchio
Treviso red radicchio is a variety of chicory of Protected Geographical Indication (PGI). It comes in two variants: early and late. Early red radicchio has wider and more bitter leaves. Late red radicchio (the one used in this recipe and the one I prefer) has longer leaves, narrow and tapered. It is more valuable because of the complexity of the production process. Early red radicchio is harvested since the beginning of September. While late red radicchio is gathered from early November, or in any case after the crop has suffered at least two frosts, to favor the red color of the vegetables.
The cultivation in the provinces of Treviso, Padua and Venice, is the result of a tradition that goes for centuries. In fact it’s cultivated since the middle of 1500. In 1996 was born the Consortium for the Protection of Treviso Red Radicchio and Variegated of Castelfranco with the protection function, promotion, consumer information, and general care of the interests relating to the designation PGI.
In Veneto, in the period from November to March, the Treviso Red Radicchio PGI is celebrated in more than a dozen public events, exhibitions and parties that combine folklore, gastronomy and rural tour.