Sausage, radicchio & Barolo risotto
Turn risotto into something special for stylish but relaxed entertaining
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 45 minutes
- Skin the sausage then cut into chunks, about the size of walnuts, and roll them into balls. Heat the olive oil in a wide, heavy pan, add the sausage and brown it well. Add the onion and cook until it is just softening. Add the garlic, cook for 1 minute, add the rice and stir to coat it in the juices. Add the wine a little at a time, stirring continuously and only adding more when the last lot has been absorbed.
- Now add the stock, a ladleful at a time, stirring continuously. It will take about 25 minutes to stir it all in. After about 15 minutes, add the radicchio and stir.
- Taste before seasoning, stir in the butter and parmesan, then serve with a little extra parmesan on the side.
Per serving
586 kcalories, protein 18.5g, carbohydrate 45g, fat 33.6 g, saturated fat 9.7g, fibre 2.1g, salt 1.47 g
Recipe from olive magazine, January 2008.
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Ingredients
- 175g spicy sausage (preferably Italian, such as Luganega, available from Delicatessens)
- 6 tbsp olive oil
- 1 small onion , finely chopped
- 2 garlic cloves , finely chopped
- 200g arborio rice
- 500ml Barolo or other good Italian red wine
- 500ml chicken stock
- 1 small head radicchio (about 175g), halved, trimmed and sliced
- 25g butter
- 30g parmesan , grated, plus more to serve
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Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 45 minutes
Ingredients
- 175g spicy sausage (preferably Italian, such as Luganega, available from Delicatessens)
- 6 tbsp olive oil
- 1 small onion , finely chopped
- 2 garlic cloves , finely chopped
- 200g arborio rice
- 500ml Barolo or other good Italian red wine
- 500ml chicken stock
- 1 small head radicchio (about 175g), halved, trimmed and sliced
- 25g butter
- 30g parmesan , grated, plus more to serve
Per serving
586 kcalories, protein 18.5g, carbohydrate 45g, fat 33.6 g, saturated fat 9.7g, fibre 2.1g, salt 1.47 g
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