Radicchio Risotto
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.
Ingredients
- Rice
350g350g - Luganega sausage
50g50g - Chioggia red radicchio
2heads2heads - Small onion
11 - Broth
100cl100cl - Parmesan cheese
4tablespoons4tablespoons - Butter
40g40g - Olive oil
2tablespoons2tablespoons
Purchasable products
Classic Carnaroli Rice 1kg
1 product1 product £ 9.46Truffle Butter 80g - artisanal specialty
1 product1 product £ 8.51Primo Dop Monti Iblei Extra Virgin Olive Oil 500ml
1 product1 product £ 19.01
Preparation
- STEP 1 OF 6
Clean and wash the radicchio, then cut it into strips
- STEP 2 OF 6
Clean and finely slice the onion and let it soften in a saucepan with the oil
- STEP 3 OF 6
Add the crumbled sausage and radicchio, let them brown for a few minutes, then add the rice and toast it for 1-2 minutes
- STEP 4 OF 6
At this point, add a ladle of boiling broth, and when it is absorbed, add more, and so on until the cooking is complete
- STEP 5 OF 6
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
- STEP 6 OF 6
Serve immediately garnished with a few radicchio leaves
Suggestions
Pan
Pot
Wooden Spoon
General Information
Storage notes
Store the radicchio risotto in the refrigerator for up to 2 days
More information
Radicchio risotto is a typical dish of the Veneto region
Origin
Italia, Veneto
Analysis
Attention
Macronutrients (100 gr)
Attention
| 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 |
- Proteins1.96g·20%
- Carbohydrates3.7g·37%
- Fats2.92g·29%
- Fibers1.46g·15%