Radicchio risotto is a delicious first course typical of Venetian cuisine. The Chioggia red radicchio, with its slightly bitter taste, pairs perfectly with the luganega-type sausage, creating a unique flavor mix. The risotto is enriched with meat broth and Parmesan cheese, making it even creamier and tastier.
Clean and wash the radicchio then cut it into strips
Clean and finely chop the onion and sauté it in a saucepan with the oil
Add the crumbled sausage and the radicchio, let it 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 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 until the butter and cheese are completely melted
Serve immediately garnished with a few leaves of radicchio
Pan
Pot
Wooden Spoon
Store radicchio risotto in the refrigerator for up to 2 days
Radicchio risotto is a typical dish from the Veneto region
Italy, Veneto
| Energy (kcal) | 51.45 |
| Carbohydrates (g) | 3.64 |
| of which Sugars (g) | 0.83 |
| Fat (g) | 3.02 |
| of which Saturates (g) | 1.29 |
| Protein (g) | 1.99 |
| Fiber (g) | 1.48 |
| Sale (g) | 0.11 |
