INGREDIENTS (x2):

  • 160 g Riso Scotti Carnaroli rice
  • 200 g red radicchio
  • 2 tablespoons butter
  • 1 tablespoon extra virgin olive oil
  • 200 g sausage
  • 1 small red onion
  • 1/2 glass red wine
  • 1 liter vegetable broth
  • 30 g grated Parmesan cheese
  • Salt and black pepper to taste

    Procedure:
    Wash and finely chop the radicchio and onion. Sauté the onion in a pan with a drizzle of olive oil, then add the radicchio and cook for a few minutes. Set aside.
    In another pot, toast the rice for a couple of minutes, stirring frequently. Deglaze with red wine. Continue cooking the rice, adding hot broth little by little. Allow each ladle of broth to be absorbed before adding more.
    Meanwhile, in a non-stick pan, cook the sausage, removing the casing and breaking it into chunks. Sauté until golden brown.
    Add the sausage and radicchio to the risotto and finish cooking. Remove the risotto from the heat, stir in the butter and grated Parmesan, and adjust with salt and pepper to taste.
    Let the risotto rest for a couple of minutes, then serve. Enjoy!