Risotto with Red Radicchio and Italian Sausages

risotto with red radicchio and italian sausages 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 We’ll show how to make Risotto with Red Radicchio and Italian Sausages step by step.


Risotto with Red Radicchio and Italian Sausages

Prep Time: 5 Min
Cook Time: 25 Min
Yelds: 4

Ingredients

  • 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 Parmigiano Reggiano
  • fine salt

Directions

Risotto with Red Radicchio and Italian Sausages

Cut the sausage in small pieces (1), then wash red radicchio, cut it and let them aside (2). In a large skillet, brown the sausage in 1 tablespoon of extra virgin olive oil (3),

Risotto with Red Radicchio and Italian Sausages

mixing and cooking all sides (4). When cooked (about 3/4minutes), remove the sausage with a slotted spoon and put it aside in a plate (5). Finely chop the shallot and let it simmer in the EVO oil and the sausage fats for 1 minute (6).

Risotto with Red Radicchio and Italian Sausages

Then dd red radicchio and let it cook for 2 minutes, stirring several times (7). Add the Carnaroli rice (8) and let it toast 2 minutes, stirring frequently (9).

Risotto with Red Radicchio and Italian Sausages

Add the white wine and let it evaporate on high heat (10). You can also use red wine. In some recipes is also suggested Barolo wine. When evaporated, add the 3/4 ladle of vegetable broth, until it covers the rice (11/12). Cook for 15-18 minutes on medium heat, stirring occasionally and, if necessary, add a ladle of broth (12).

Risotto with Red Radicchio and Italian Sausages

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 Risotto with Red Radicchio and Italian Sausages hot with the addition of grated cheese according to taste (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) 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.

Risotto with Red Radicchio and Italian Sausages

Prep Time: 5 min
Cook Time: 25 min
Yields: 4
  • 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

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