Radicchio risotto is a tasty first course typical of Venetian cuisine. The Radicchio Rosso Di Chioggia, with its slightly bitter flavor, pairs perfectly with sausage type Luganega, creating a unique mix of flavors. The risotto is enriched with meat broth and Parmigiano cheese to make it even creamier and more flavorful.
Trim and wash the radicchio, then cut it into thin strips.
Peel and finely slice the onion and soften it in a saucepan with the oil.
Add the crumbled sausage (Luganega type) and the 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 has been absorbed add more, and so on until the rice is cooked.
When the rice is still al dente and not too dry, turn off the heat, add the butter and Parmigiano and cream everything together, stirring until the butter and cheese are completely melted.
Serve immediately garnished with a few radicchio leaves.
Frying pan
Pot
Wooden spoon
Store the radicchio risotto in the refrigerator for a maximum of 2 days
Radicchio risotto is a typical dish of the Veneto region
Italy, 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 |
