Risotto al radicchio
Instructions
Peel and wash the radicchio and cut into strips.
Peel and finely slice the onion and let it dry in a casserole with oil.
Add crumbled sausage and radicchio, let it cook for a few minutes, then add the rice and toast for 1-2 minutes.
At this point add a ladle of hot broth and add additional washers when absorbed another and so on until you finish cooking.
When the rice is still al dente and not too dry, turn off the heat, add the butter and the Parmesan cheese and stir the whole stirring until butter and cheese will be completely merged.
Serve immediately garnished with a few leaves of radicchio.
Ingredients and dosing for 4 persons
- 350 g of rice
- 50 g of type luganega sausage
- 2 heads of red radicchio of chioggia
- == 1 small onion
- 100 cl of broth
- 4 tablespoons of parmigiano
- 40 g of butter
- 2 tablespoons of olive oil