Name: Risotto with Sausage and Radicchio (Risotto alla Salsiccia e Radicchio)
Total time: 45 min
Yield: Serves 4 as a main course or 6 as part of a multicourse Italian meal
Cuisine: Italy
Ingredients: 1¾ cups rice for risotto (Arborio, Carnaroli, or Vialone Nano); 6 to 8 sprigs flat-leaf Italian parsley; 6 cups homemade meat broth or ½ each beef and chicken bouillon cube dissolved in 6 cups water; ½ cup freshly grated Parmigiano-Reggiano; 1 medium to large radicchio, about 12 ounces; 12 ounces plain mild sausage (use breakfast links or ¾ recipe homemade sausage); Salt; 3 tablespoons butter; ½ medium yellow onion; Freshly ground black pepper

Preparation info

Serves
4
as a main course

Difficulty
Easy
Ready in
45 min

Appears in

How to Cook Italian

By Giuliano Hazan

Published 2005

About

I have found that bitter and salty flavors go well together, each complementing the other. In this dish the saltiness of the sausage takes the edge off the radicchio’s bitterness and makes a rich and satisfying risotto easily served as a single-course meal.

Ingredients

½ medium yellow onion
3 tablespoons butter
12 ounces

Europe
Italy
Main course
Mediterranean

Method

Peel and finely chop the onion. Put it in a heavy-bottomed braising pan with 2 tablespoons of the butter. Place over medium-high heat and sauté until it turns a rich golden color, about 5 minutes.
If using sausage links, cut the sausage into ¼-inch rounds. When the oni

Become a Premium Member to access this recipe

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

‌

Ingredients

Method

Part of