Sausage Risotto with Radicchio
By: Electric Blue Food
300 g risotto rice 200 g salsiccia 1 radicchio 100 ml white wine 1 L vegetable stock 1 shallot 50 g butter 50 g parmesan salt to taste
Mince the shallot, slice the radicchio, crumble the sausage and heat the stock.
Melt the butter and sauté the onion and sausage.
Add the rice, toast a couple of minutes, then add the wine.
Add the radicchio and wilt for a couple of minutes
Add the stock in batches and simmer until absorbed.
Remove from the heat and fold in more butter and cheese
Serve and enjoy!