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Italian Sausage and Radicchio Risotto Recipe
Italian Sausage and Radicchio Risotto is a delightful winter dish from Italy's Veneto region.This creamy risotto combines mild Italian pork sausage with vibrant red radicchio, creating a flavorful meal that's sure to impress your friends.
Ingredients
- 360 g rice 13 oz, Carnaroli
- 250 g sausage 9 oz, mild Italian
- 1 onion small or 1 shallot
- 2 radicchio red
- 80 ml dry white wine ½ cup
- 1 liter vegetable broth 4 cups
- 30 g butter ⅓ stick, unsalted
- 1 tablespoon olive oil extra virgin
- 3 tablespoons Parmigiano Reggiano grated
- salt to taste
Instructions
- First, remove the casings from the sausage. Use a knife to cut the sausage into small bite-sized pieces.
- Heat 1 tablespoon of extra virgin olive oil in a large pan over medium heat. Once the oil is warm, add the sausage pieces.
- Let them brown evenly, stirring occasionally to make sure all sides are cooked. This should take about 3–4 minutes. When the sausage is nicely browned, use a slotted spoon to remove it from the pan and place it on a plate. Set it aside for later.
- Chop the onion (or shallot) finely and add to the pan with the remaining oil and sausage fat. Stir gently and let it cook over low heat for about 1 minute, until the onion becomes soft and translucent
- While the onion is simmering, wash and chop the radicchio into thin strips. Add the radicchio to the pan with the onion. Stir everything together and let it cook for about 2 minutes, stirring frequently to ensure the radicchio softens evenly and absorbs the flavors.
- Step 3) - Now it’s time to add the Carnaroli rice. Pour the rice directly into the pan with the onion and radicchio salad. Stir continuously and let the rice toast for about 2 minutes.
- Once the rice is toasted, pour in the dry white wine. Turn up the heat to high and let the wine cook off completely. This should take just a minute or two.
- Once the wine has evaporated, add 3 or 4 ladles of hot vegetable broth to the pan, enough to fully cover the rice.
- Lower the heat to medium and let the rice cook for 15–18 minutes, stirring occasionally to prevent it from sticking. Keep the broth warm and add more, one ladle at a time, as the rice absorbs it.
- Taste the rice as it cooks to check its doneness. The goal is to cook it al dente, meaning tender but still slightly firm to the bite. Add salt if needed, but remember that the sausage and Parmigiano cheese already add a lot of flavor.
- Continue stirring and adding broth as needed, but avoid adding too much at once to keep the risotto creamy and not soupy. When the rice is perfectly cooked, turn off the heat.
- With the heat off, add the grated Parmigiano Reggiano and the butter. Stir well to combine everything until the risotto becomes creamy and rich.
- Finally, return the browned sausage to the pan and mix it in. Give the risotto a final stir to distribute the sausage evenly.
Nutrition
Serving: 100gCalories: 658kcalCarbohydrates: 78gProtein: 18gFat: 28gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.4gCholesterol: 64mgSodium: 1506mgPotassium: 320mgFiber: 2gSugar: 4gVitamin A: 793IUVitamin C: 3mgCalcium: 85mgIron: 2mg
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