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Risotto with radicchio, salsiccia and scamorza

Yields4 ServingsPrep Time10 minsCook Time30 minsTotal Time40 mins

Recipe for creamy original italian risotto with radicchio di Treviso, scamorza cheese and salsiccia, a typical italian sausage

cooked one pot risotto italian Italy original recipe radicchio salad first course main dinner traditional scamorza cheese salsiccia italian sausage seasonal blogger food

 200 g Salsiccia (italian sausage)
 1 red onion, chopped
 300 g Radicchio
 2 tbsp olive oil
 200 g Arborio Rice *affiliate link: this post contains affiliate links, meaning I recommend products I’ve used and may receive a commission if you purchase them too (at no additional cost to you)
 150 ml red wine
 15 l vegetables or meat soup
 100 g Scamorza, smoked, grated
 20 g butter
1

Heat up the soup.

2

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.

3

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.

4

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.

5

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.

6

Mix in the cooked Salsiccia and Radicchio and cook shortly.

7

Take it off the heat, add butter and cheese, mix well and let it rest, covered, for 3-4 minutes.
Enjoy straight away!

Nutrition Facts

Serving Size portions

Servings 4