to serve 5/6 people
400 g. of rice
3 heads of red radicchio from Treviso (late variety) - PGI
1 glass of dry white wine
1 clove of garlic
2 knobs of butter
salt and pepper to taste
30 g of grated Grana cheese
extra-virgin olive oil
Make a vegetable broth and keep it warm to one side.
Rinse the radicchio and shred finely with a knife.
Chop the onion and cook with a little extra-virgin olive oil in a large pan until translucent.
Add the radicchio and the sausagemeat in bits.
Add the rice and allow to cook.
Now pour on the white wine and let it evaporate.
As soon as the wine has reduced, add a couple of ladles of hot broth and carry on cooking. Add extra broth as necessary and stir frequently.
Season with salt and pepper to taste.
When the risotto is ready (about 18 minutes for rice grains which are firm to the bite), remove from the heat. Stir in the butter and grated Grana cheese, then cover with a lid and allow to stand for two minutes until it is creamy.