Radicchio and sausage risotto
Ingredients for 4 people
- 30 g Grana Padano (or Parmigiano) cheese
- 1 clove of garlic
- 2 shallots
- 1 head of radicchio
- 1 Italian-style sausage
- chicken stock
- white wine
- butter
- rosemary
- thyme
Preparation
- Prepare a sauté with the garlic and shallots and, after a few minutes, add the crumbled sausage.
- Brown for 5 minutes and add the wine.
- In another saucepan, sauté the rice for 5-6 minutes in a little extra-virgin olive oil.
- Pour in two ladles of stock and, as it is slowly becomes absorbed, add more.
- Add the previously prepared sauce and mix.
- To cream the risotto at the end, add a knob of cold butter and the cheese, and stir well to combine.
