Sausage and radicchio risotto
Creamy risotto with crumbled sausage and bitter radicchio.
Active time35 min
Cooking30 min
Total1 hResting : 2 min
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Ingredients
- 100 g onions
- 200 g radicchio
- 40 g butter
- 60 g Parmesan
- 300 g fresh sausage
- 800 ml poultry stock
- 320 g dry arborio rice
Preparation
Peel and chop the onion. Wash and thinly slice the radicchio; grate the Parmesan. Remove the sausage casing and crumble the meat. Heat the stock in a saucepan.
100 g onions200 g radicchio60 g Parmesan300 g fresh sausage800 ml poultry stock- knife
- grater
- saucepan
Melt half the butter in a sauté pan. Cook the sausage meat and onion for 8 minutes, breaking up the meat as it cooks, until cooked through. Add the rice and radicchio, stir for one minute, then pour in the hot stock a ladleful at a time over 18 to 20 minutes.
40 g butter320 g dry arborio rice- sauté pan
- ladle
Off the heat, stir in the Parmesan and remaining butter. Cover for 2 minutes, then serve.
- sauté pan
Allergens
- Celery
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration