Preparation time about 30 minutes
Ingredients for 4 servings
- 320 grams of carnaroli rice
- 2 heads of Treviso radicchio (both late and early) of medium size
- 300 gr of sausage (pork luganega)
- 1/2 onion
- Dry red wine (1/4 glass)
- Vegetable broth (prepared with carrot, celery, onion, courgette)
- extra virgin olive oil (for a good oil click here)
- salt and pepper
- a knob of butter
- grated parmesan cheese
In a high and large pot, prepare the broth with 2 liters of water and the clean and washed vegetables. Bring to a boil and simmer for about 20 minutes.
Wash the radicchio heads, dry them and cut them finely. We slice the onion.
In a fairly large pot and about 10 cm high. let’s prepare the bottom of the risotto: add a generous amount of oil and add the onion. When it becomes transparent, add the diced luganega and let it cook for 5 minutes. Then add the radicchio, mix and cook for 10 minutes over low heat, stirring from time to time.If necessary, add a little broth. Season with salt and pepper.
When the risotto base is ready, add the rice, mix and let it toast for 2/3 minutes, then add 1/4 glass of red wine. Let it evaporate then start cooking by adding 1 ladle of broth. Stir and continue cooking by adding the broth a little at a time after the previous dose has been absorbed. After about 10 minutes we taste and if the rice is close to cooking, add a knob of butter and two tablespoons of grated Parmesan. Let it mix while continuing to cook for another 1/2 minutes.
Serve the hot rice immediately with freshly ground black pepper. We combine good red wine.
