Risotto Con Salsicce e Radicchio
- 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
- 4 tablespoons JOSEPH Extra Virgin Olive Oil
Pair this Northern Italian inspired risotto with our Primo Estate Nero d'Avola. Its elegant spice and savoury red fruit balance the gentle bitterness of radicchio and richness of pork sausage.
Radicchio has been a winter staple in our house for as long as I can remember.
Mum would take us kids to the annual Radicchio Festival at Adelaide’s Northern Italian Veneto Club, where growers paraded their prize heads of lettuce. The highlight? Tossing gold coins onto a dance floor covered in radicchio – closest coin won the champion head!
That story gets radicchio-sceptics intruiged, but this is the dish that wins them over.
-Matteo Grilli, Owner & Winemaker
1. Heat the chicken stock to a gentle simmer and season to taste.
2. In a large saucepan, sauté the onion with 2 tbsp olive oil until softened (about 1 minute).
3. Add sausage pieces and cook until lightly coloured, 3–4 minutes.
4. Stir in the rice and cook for 2 minutes to coat with oil.
5. Add stock a ladle at a time, stirring gently and allowing each addition to be absorbed before adding the next.
6. After 7–8 minutes, add the radicchio and continue cooking until the rice is al dente.
7. Remove from heat and stir through half the parmesan and remaining olive oil.
Serve immediately, topped with extra parmesan and hearty glass of red. Buon appetito!
