Radicchio and sausage risotto
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Recipe Radicchio and sausage risotto of 15-11-2015 [Updated on 21-12-2018]
Risotto with radicchio and sausage is a winter must. In Veneto I tasted the best dish of risotto with radicchio of my life and on that memory the other day I prepared my version. Unfortunately the radicchio was not from Treviso and I had to settle for it, the sausage was excellent and for the broth I tested my granular nut for the first time, perfect! If this morning you need an idea to prepare the first dish of Sunday lunch, the radicchio and sausage risotto I hope it will be an option;) Today I take it easy, after having breakfast in bed with my croissants and a coffee steaming, I'm still here lazing around, I think we'll spend Sunday in bed playing, watching cartoons and eating "crap", my perfect Sunday! After the events that have shocked the world in these days, the desire to be together with the family sharing the simple things in life is a way to remember how fragile we are in this world and how important it is to live every possible moment with loved ones. , cultivating love and nothing more in the heart, I wish you the same. A dock friends and happy Sunday.
How to make radicchio and sausage risotto
Wash the radicchio and cut it into strips
Finely chop the onion and sauté it in a pan with oil
Then peel the sausage, cut it into chunks and put it in the pan with the onion
Deglaze the meat with the white wine
Then add the radicchio and stir to make it flavor in the sauce
add the rice
Mix everything well, then cover with the boiling vegetable broth (I tested my granular nut recipe, it melted perfectly)
Bring the risotto to cooking, adjusting the salt. Then turn off and add a sprinkling of pepper
Serve the radicchio and sausage risotto on the plates
Radicchio and sausage risotto
A risotto in these cold and gray days is just what it takes to warm the heart and stomach. So here I am today to tell you my recipe for a delight Radicchio and sausage risotto, simple, fast, but above all delicious! In truth, radicchio is not really a vegetable that is found everywhere here, especially the long Treviso one that I adore, more commonly I can find the round radicchio of Chioggia. But just a few days ago at the supermarket I found a beautiful radicchio and I couldn't resist taking it home. In this regard, if you wrap it in a dry cloth and put it in the tray at the bottom of the fridge, it will keep intact for a few days, as just bought. So let's run to the kitchen and prepare a delicious meal together Radicchio and sausage risotto & # 8230
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|350 g of Carnaroli or Arborio rice|
|150 g of sausage removed from the casing|
|1 small white onion, diced|
|1 long head of Chioggia radicchio|
|1 glass of dry white wine (I used Cortese del Piemonte)|
|1 liter of vegetable broth|
|q.s. grated pecorino romano or toscano|
|extra virgin olive oil|
|20 g of butter|
Email the ingredients
Claudia & amp Andre's recipes
Risotto with red radicchio is a first course of rice with an unmistakable, delicately bitter flavor, typical of red radicchio. In this case it is well balanced, thanks to the creaminess of the philadelphia, with its sweetish taste and the good taste of the sausage, which together make the rice very appetizing.
- 450 g of rice
- 300 g sausage
- 300 g of red radicchio
- 1 onion
- 1 glass of wine
- q.s. of oil
- salt to taste
- q.s. of broth
- pepper to taste
- 200 g philadelphia
In a saucepan, brown the shelled sausage in a little oil, cook for 5 minutes, add the onion cut into small pieces, continue cooking for 2 minutes, add the rice and toast together. Cut the radicchio into strips and put it in the saucepan as well, leaving a little to one side to decorate the dish, cook for a minute, deglaze with the wine and cook until it evaporates. Add the broth a little at a time and continue until the desired cooking, adding salt but, be careful in salting it, because usually the sausage is salty enough. Finally, season with freshly ground pepper, add the philadelphia cut into small pieces and whisk the risotto with it. There is no need to stir in the butter because the creaminess of the philadelphia makes it already very good as well. Serve on the plate decorating with the remaining radicchio.
Preparation time : 15 minutes
Cooking time : 25 minutes
In the kitchen with Vanessa
This blog was created to share my passion for cooking, especially for desserts, with whoever wants to, through recipes and photos! I do not pretend to teach anyone how to cook, in fact you will find only simple recipes taken from books, on the web or from my imagination!
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Risotto with radicchio and sausage
Good morning. spent the day of the Immaculate Conception well?
Today a first course: a very good risotto! The recipe is by Cinzia from the blog "Cinzia's cookbook" and you can find it here. I have only made a few small changes in the doses of sausage and radicchio.
Ingredients for 4 people:
& # 8226 270 g of Carnaroli rice
& # 8226 300 g sausage type luganega (I 250 g & # 8230 was what I had)
& # 8226 300 g of Treviso radicchio (me 200 g)
& # 8226 2 glasses of red wine
& # 8226 vegetable broth
& # 8226 grated parmesan
& # 8226 goes up
In a non-stick pan, brown the sausage, reduced to small pieces, and the washed and coarsely chopped radicchio with a glass of wine. Add salt and cook with the lid on for a few minutes.
Add the rice and let the liquid produced by cooking the radicchio and the wine evaporate and add the second glass of wine. Cook the rice adding the broth a little at a time, continuing to mix. When the rice is cooked, season with salt and stir in a couple of tablespoons of grated Parmesan cheese.
Very good. thanks Cinzia for the recipe!
Before saying goodbye, I wanted to show you a couple of things. Yesterday, being December 8th, at home we made the Christmas tree and the crib & # 8230 here they are:
Cooking advice Risotto with radicchio and sausage
You know what the secret of a creamy risotto?
First, the choice of rice. The two most common varieties are the Arborio and the Carnaroli. Other qualities are fine, as long as the beans are well rounded.
Second, you must not forget to always mix. It is only in this way that the grains, rubbing each other, can release the starch which, together with the final creaming, gives the dish the required creamy appearance!
The island of Jade
INGREDIENTS: 1 head of red radicchio, half an onion, 300 gr of sausage (from Bra), 5 handfuls of Carnaroli rice, 1/2 glass of wine (preferably red), 50 gr of grated Parmesan cheese, a knob of butter, 800 ml of vegetable broth (1 onion, 1 carrot, celery leaves, 800 ml of water, salt), salt, extra virgin olive oil of olive
Today's recipe I would call "mediation". Or how to find a compromise between the tastes of the diners. I love risottos, especially those with vegetables. I let my imagination run wild, I imagine a thousand recipes and then find myself in front of a husband who says with a disconsolate air "ah, is there risotto?". What then how can you not like rice just do not understand. The only variant seems to be the one with the sausage. Put some sausage and it will immediately become more palatable to his eyes, indeed, it seems that it is the only type of risotto that the gentleman accepts. On Monday I wanted a nice radicchio risotto, I love this season also for the gift of this wonderful salad. So I thought about combining the two because in the family you always have to find compromises. So here is the radicchio and sausage risotto. Seriously they are two tastes that go perfectly together, so it wasn't much of a sacrifice for me. Strictly Bra sausage, or veal, very light. It is a delight eaten raw, but also cooked it has its why. So also this time we have avoided breakups, you see that even the kitchen can be a weapon of mediation.
I leave you the recipe, have a nice day!
Add the radicchio cut into strips and let it dry in the pan together with the sauté for a few minutes.
Then add the rice, mix and let it toast over a high flame for a few minutes.
Add a good amount of broth, stir briefly, half cover the pot and reduce the heat to low.
Continue cooking for about 15 minutes, stirring occasionally and adding broth if necessary.
Cut the sausage into small pieces.
Add it to the rice, stirring well and continue cooking for another 5 minutes, adding a little more broth if it is too dry.
Turn off the heat and stir in the grated Parmesan and the knob of butter. Taste and adjust salt if necessary.
Risotto with radicchio is a very popular vegetarian first course, especially during the autumn season. It can be enriched with various ingredients and not only with vegetables but also with meat or fish.
A very appetizing and fragrant variant is undoubtedly the risotto with radicchio, mushrooms and sausage easy and quick to make, this course is suitable for a family lunch (or dinner), to be accompanied with an excellent red wine. Let's see together how to make it gourmet proof.
INGREDIENTS (doses for 4 people): 4 handfuls of rice, 1 lt. of broth, white wine, 200 gr. of sausage, 200 gr. radicchio, 1 shallot, 1 knob of butter, oil to taste, grated parmesan, 30 gr. of gorgonzola, 1 drop of milk.
PREPARATION: Fry the thinly sliced onion in a saucepan with a drizzle of oil and 1 knob of butter. In the meantime, cut the radicchio into strips, remove the skin from the sausage and crumble it. Pour the sausage into the sauce and brown it for a few minutes, then add the rice and toast it. Add the radicchio and let it dry, blending with the white wine. At this point, start adding the broth, one ladle at a time, until the rice is ready. After the last ladle, pour in the Parmesan cheese and stir in the risotto, finally removing it from the heat, add the gorgonzola cream that in the meantime we would have obtained by melting the gorgonzola and milk in a saucepan. Mix everything and serve hot, perhaps decorating the dish with a few leaves of raw radicchio that we would have kept separately.
Radicchio and sausage risotto - Recipes
I love good, rich and tasty risottos. With radicchio it is one of those I ate but never made at home. It will be time to try. It looks wonderful.
how much I love the radicchio risotto !! only, with sausage, speck, bacon, walnuts .. in short, in all possible ways! nice idea of calendar with children.
what fameeee. what a beautiful risotto!
thank you so much for sending it for collection!
Here only one word is enough. VERY GOOD. the sausage and radicchio risotto is fantastic.
I love the risotto with radicchio. but i had never tried it with the addition of sausage. let's try. Hello dear
for a risotto like this I could ring the bell for you.
I love the radicchio risotto.
that chicory so elegant it looks like a peacock's tail. good sol!
I launched a little collection. if you want to.
Excellent this risotto and also the presentation of the dish !! Radicchio is a natural work of art ..
A hug Arianna
A spectacular risotto full of flavors .. happy weekend Luisa
Very good Solema, excellent this risotto. Happy weekend Daniela.
I seem to smell the scent of this risotto. Mmmmmmm, enough, enough, enough! I absolutely have to stop looking at your blog before I go to bed, which I then dream about is saucers all night.
But do you know I woke up one night because I kept chewing and swallowing in my sleep? I had just read your recipe.
A big kiss dear Solema, you are my favorite cook.
This risotto is fantastic, to be tried on an equal footing.
as a good Treviso woman I can only approve and yearn for a saucer (even a small one). I can't say no to risotto :)
excellent this dish compliments the risotto is excellent in all ways
Thank you all. You are definitely too good.
A comment is nice, it doesn't necessarily have to rhyme with & quotcomplimento & quot. To my chagrin, I was forced to put in moderation for unpleasant meddling.