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The autumn season is approaching and here it is time for radicchio. Although it is now found almost all year round, the period from late September to spring is the best to consume it. Its origins in the Veneto area are very ancient, today a large area between the provinces of Treviso, Venice and Padua is dedicated to the production of radicchio and there are five varieties that can boast the European Protected Geographical Indication (IGP) label. Risotto with red radicchio and sausage is a nourishing, tasty first course, quick to prepare: in a few minutes you will bring to the table a delicious plate of traditional Venetian cuisine, which smells of autumn.

IT SERVES 4:

  • 350 g of Vialone Nano rice
  • 3 heads of red radicchio
  • 4 artisanal sausages
  • extra virgin olive oil
  • 1 Tropea onion
  • 1/2 glass of red wine
  • 1 litre of vegetable broth
  • some salt 
  • freshly ground black pepper
  • 100 g of grated Parmesan cheese
  • 30 g of  butter
Difficulty: easy Time: 1 hour Preparation: In a saucepan, heat the extra virgin olive oil, in the meantime finely chop the shallot and fry it. Open the sausages by cutting the casing and shell them, clean the radicchio by removing the stem, divide it into leaves, wash them, dry them and cut them into not too thin strips, eliminating the most bitter white part. Add the sausage to the shallot and brown well over medium heat, stirring often, for 4 or 5 minutes. Add the rice and toast it for about a minute, blend with the red wine and let it evaporate well, then add the vegetable broth and the radicchio. Continue cooking the rice, about 15-16 minutes, adding the vegetable broth, little by little, letting it absorb. When cooked, turn off the heat and stir in the butter, mix well, add the Parmesan cheese, a sprinkle of pepper and serve a really too good first course.
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Jesolo journal Aprile 2022

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