Risotto con Radicchio

Name: Risotto con Radicchio (Radicchio Risotto)
Yield: Serves 4
Cuisine: Italian
Ingredients: 1 small onion, finely sliced; 1 garlic clove, finely chopped; 400 g vialone nano or arborio rice; 300 g luganega sausage meat, in small chunks; 2 small heads of radicchio from Treviso (long, not round); 6 tbsp olive oil; 2 small heads of radicchio from Treviso (long, not round); salt and pepper; 50 g butter; 50 g Parmesan, grated; 400 g vialone nano or arborio rice; 2 litres hot chicken or beef stock; 2 litres hot chicken or beef stock; salt and pepper

Radicchio Risotto

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio – The Collection

By Antonio Carluccio

Published 2012

About

“This is a very simple risotto from the Treviso area, where the best radicchio is found. Treviso radicchio is very special because it has a nutty taste, which is not so bitter. In Treviso they eat radicchio in every possible form; there is even a radicchio jam and tart!”

Ingredients

2 small heads of radicchio from Treviso (long, not round)
6 tbsp olive oil
1

Europe
Italy
Treviso
Main course
Mediterranean

Method

Clean and finely chop the radicchio leaves, and dice the stems. Put in a large pan with the oil, garlic, onion and sausage meat, and leave to brown for a few minutes. Then add the rice and mix well to coat each grain with fat. Now add the hot stock, ladle by ladle, stirring continuously. Wait until each ladleful has been fully absorbed before you add the next. After 15-20 minutes the rice shoul