Italian Sausage Risotto with Treviso Radicchio
Italian Sausage Risotto with Treviso Radicchio
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Ingredients
(Serves 4):
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1 white onion
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Rice for risotto- such as vialone nano, carnaroli or arborio (about 13 ounces total)
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Radicchio—the Treviso variety, if possible (1 lb.)
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1 pork sausage
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olive oil
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coarse cooking salt (2 teaspoons)
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Parmesan or Grana cheese (to taste)
Preparation:
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Peel the onion and cut it into thin slices.
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Cover the bottom of a wide pot with olive oil, and place over high heat.
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Add onion to the pot, along with a splash of water.
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Chop the sausage into small pieces and add to the pot.
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Pour in a bit more water, if necessary, and stir.
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Allow the contents to cook over a moderate flame while completing the next step.
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Remove the radicchio stems, cut the remaining leaves into small pieces, and place into the pot.
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Add 2 teaspoons of coarse cooking salt.
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Pour the rice into the pot, and once it has absorbed some heat, add boiling water—enough so that the
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rice can boil and the ingredients do not burn.
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Continue to add water when necessary—and remember to continue stirring the entire time the rice is
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cooking, since it will burn after just seconds at a standstill.
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The rice should cook at a boil for 13-15 minutes in total.
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Taste the rice to ensure it is fully cooked, then remove the pot from the flame.
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Serve, adding cheese to each portion as desired.
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