Risotto Mit Salsiccia Und Radicchio

Finely dice the shallots and garlic. Put a soup spoon of butter in a casserole (the best way to make risotto is in copper ovens) and sauté the shallots and garlic cubes with the salsiccia.

Add the risotto rice and sauté until translucent. Extinguish with white wine and cook a little. Boil the poultry broth and pour it over the long grain rice form until it is covered, cook everything together. Repeat this process until the long grain rice reaches the desired consistency.

In the meantime, clean the radicchio and rinse in lukewarm water, spin dry and cut into thin strips. Chop the kitchen herbs.

Season the cooked risotto with the finely chopped herbs, the remaining butter, the grated Parmesan cheese and the radicchio strips.

Tip: If you ever have leftover risotto, you can prepare it wonderfully into “arrancini”. To do this, cool the risotto, form into small balls, coat in breadcrumbs and bake in hot fat until done.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!

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