Recipe for creamy original italian risotto with radicchio di Treviso, scamorza cheese and salsiccia, a typical italian sausage
Heat up the soup.
Heat up a big casserole and cook the meat from the de-cased salsiccia, until brown and crispy. Set it apart and leave the fat in the casserole.
Cook the onion in the fat, adding some water to prevent it from burning.
Add the Radicchio, chopped (2-3 cm), and cook for about 3-4 minutes. Set aside.
Heat the olive oil in the same pot. Add the rice and roast it for 1-2 minutes, stirring the whole time.
Add in the red wine and let it evaporate. Stir often.
Add 1-2 soup spoons to the rice (you want to cover it completely). Cook at medium-high heat stirring constantly. As soon as the rice has soken up the soup, add more.
Repeat for 20-25 minutes, until the rice is cooked.
Mix in the cooked Salsiccia and Radicchio and cook shortly.
Take it off the heat, add butter and cheese, mix well and let it rest, covered, for 3-4 minutes.
Enjoy straight away!
Serving Size portions