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.
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Clean and wash the radicchio, then cut it into strips
Clean and finely slice the onion and let it soften in a saucepan with the oil
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
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
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
Serve immediately garnished with a few radicchio leaves
Pan
Pot
Wooden Spoon
Store the risotto with radicchio in the refrigerator for up to 2 days
Risotto with radicchio is a typical dish of the Veneto region
Italia, Veneto
| Energy (kcal) | 177.57 |
| Carbohydrates (g) | 27.1 |
| of which Sugars (g) | 1.05 |
| Fat (g) | 5.7 |
| of which Saturates (g) | 3.08 |
| Protein (g) | 5.37 |
| Fiber (g) | 1.81 |
| Sale (g) | 0.08 |
