Risotto with Radicchio, Salsiccia and Scamorza

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

Our Italian culinary journey is taking us to Milan and Treviso today. The main ingredients for my winter risotto with radicchio, salsiccia, and scamorza are from those cities.

Milan is very proud of its risotto Milanese: rice with saffron and bone marrow. Risotto is popular not only in Milan but also in the whole northern part of Italy, especially around the Po river, as that is where rice grows up. Arborio*, Carnaroli and Vialone are the perfect types of rice* for making a creamy typical Italian risotto.

I especially love Risotto with Radicchio, smoked Scamorza cheese, and Italian sausage. Let me explain to you more about those ingredients.


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

  • RADICCHIO DI TREVISO: Radicchio is a leaf chicory and comes in many varieties in Italy. Today we are using the one from Treviso, it is slightly bitter and has a gorgeous dark red-purple color. The leaves curl up on the top. It is in season right now, as it has to be “frozen” (temperature below 0 C) at least twice before harvesting. This guarantees the typical mildly bitter taste and the beautiful color.
  • SCAMORZA AFFUMICATA: this pear-shaped cow milk cheese comes from southern Italy. It is now widely available. I like the almond color, smoked one. It tastes amazing also on bruschetta!
  • SALSICCIA: Italian sausage, usually grilled or de-cased and cooked. Mostly made of pork and varies in taste depending on the region. The southern Italy version is usually spicy (red chilis), the central regions use pepper and herbs like fennel and in northern Italy, it is milder in flavor. In this risotto, I opted for the northern one, as not to overpower the other flavors.

AuthorLaura
DifficultyBeginner

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

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

Yields4 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins

 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!

CategoryCuisine

Ingredients

 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

Directions

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!

Risotto with radicchio, salsiccia and scamorza

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

We are almost at the end of our culinary journey through Italy. What did you like best? The healthy Spinach and Ricotta Quiche? Or one of the 5 different Tiramisu recipes? Check out all my recipes from my home country here!

Come back next week, I have something special and very festive for you!

Remember to subscribe to my newsletter, this way you won’t miss the next recipes, I will be sending them to you for free!


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

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