The Trevisan Risotto experience

Risotto_01 A classic and tasty dish from the North of Italy with the “Radiccchio rosso di Treviso”… This is one of my favourite recipes very easy and quite spectacular purple risotto. Ingredients (serves 4):

  • 320 gr of Risotto rice
  • 150 gr of Radicchio
  • 150 gr of fresh pork sausage
  • 750 ml of vegetable broth
  • 1 glass of red wine
  • 1 onion
  • Butter
  • Salt & Pepper

radicchio /ræˈdiːkɪəʊ/ an Italian variety of chicory, having purple leaves streaked with white that are eaten raw in salads

Prepare the vegetable broth, as a time-saving resource I use granular stock, making sure that it is glutamate free! Chop the onion and let it sear with butter for a couple of minutes in a big cooking pan with the sausage cut in small pieces. Add the rice and let it roast for 2 more minutes. Add half of the wine and let it evaporate, lower the flame and let the rice cook for about 10 minutes, adding broth as it evaporates and stirring the rice so it won’t stick to the pan. At this point add the “radicchio” and let it cook for five more minutes. Once the rice is cooked to your taste turn off the flame, add a spoon of butter and the remaining wine and mix vigorously. Serve warm.Risotto_02

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