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Risotto Con Salsicce e Radicchio

Risotto Con Salsicce e Radicchio
Recipe Date:
2 November 2016
Serving Size:
Cook Time:
An authentic risotto from Dina Grilli's Venetian mother, perfect for an easy mid-week dinner.
  • 400 g Arborio rice
  • 4 Italian pork sausages, skin removed and cut into thumb size pieces
  • 1 Head of radicchio lettuce, leaves shredded
  • 1 Onion, finely chopped
  • 1.5 l Chicken stock
  • 200 g Parmesan freshly grated

Heat the chicken stock to a simmer and check for seasoning.

In a large saucepan sauté the onion with 2 tablespoons of JOSEPH Extra Virgin Olive Oil until the onion softens (about one minute). Add the sausage and cook until the meat colours, 3 or 4 minutes. Add the rice and stir for 2 minutes until coated.

Start adding the broth ladle by ladle allowing each ladleful to be absorbed by the rice before adding the next, gently stirring all the time. 

After about 7 or 8 minutes add the radicchio and continue cooking until the rice is cooked but al dente. 

Take off the heat and stir in 3/4 of the parmesan and 2 tablespoons of the olive oil. 

Serve with extra parmesan on top.