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Recipe by Emporion
Risotto with radicchio is a tasty first course typical of Venetian cuisine. Chioggia red radicchio, with its slightly bitter flavor, goes perfectly with luganega-style sausage, creating a unique mix of flavors. The risotto is enriched with meat broth and Parmigiano cheese, making it even creamier and tastier.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
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 the radicchio and let it 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 ladleful of boiling broth and, once it has been absorbed, add more, and so on until the cooking is finished
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 finish the dish by stirring until the butter and cheese are completely melted
Step 6 of 6: Serve immediately garnished with a few radicchio leaves
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In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Contains nickel · Allergens detected: Milk and dairy products · Allergens to verify: Gluten
In gray: not detectedDetectedTo be verified
| Average values | Per serving328 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 2,413 kJ577 kcal | 736 kJ176 kcal |
| Fat | 21.75 g | 6.63 g |
| of which saturated fatty acids | 9.35 g | 2.85 g |
| Carbohydrates | 76.42 g | 23.3 g |
| of which sugars | 5.12 g | 1.56 g |
| Fibre | 6.49 g | 1.98 g |
| Protein | 14.27 g | 4.35 g |
| Salt | 0.43 g | 0.13 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
