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.