Radicchio risotto is a tasty first course typical of Venetian cuisine. The Chioggia red radicchio, with its slightly bitter taste, pairs perfectly with the luganega sausage, creating a unique blend of flavors. The risotto is enriched with meat broth and Parmesan cheese to make it even creamier and more flavorful.
Clean and wash the radicchio, then cut it into strips
Clean and finely slice the onion and let it soften in a saucepan with the oil
Add the crumbled sausage and radicchio, let them brown for a few minutes, then add the rice and toast it for 1-2 minutes
At this point, add a ladle of boiling broth, and when it is absorbed, add more, and so on until the cooking is complete
When the rice is still al dente and not too dry, turn off the heat, add the butter and Parmesan, and stir everything until the butter and cheese are completely melted
Serve immediately garnished with a few radicchio leaves
Pan
Pot
Wooden Spoon
Store the radicchio risotto in the refrigerator for up to 2 days
Radicchio risotto is a typical dish of the Veneto region
Italia, Veneto
| Energy (kcal) | 50.68 |
| Carbohydrates (g) | 3.7 |
| of which Sugars (g) | 0.98 |
| Fat (g) | 2.92 |
| of which Saturates (g) | 1.25 |
| Protein (g) | 1.96 |
| Fiber (g) | 1.46 |
| Sale (g) | 0.1 |
