Risotto with radicchio and fennel sausage

Name: Risotto with radicchio and fennel sausage
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 small onion; 3 TABLESPOONS Butter; 250 g Risotto Reis; 100 ml dry white wine; 600-700 ml Vegetable broth; 150 g Radicchio Salad; 6 Stem(s) Basil; 75 g Cashew nuts; 1 TABLESPOON Oil; 2 Salsiccia; 1 TABLESPOON Honey; 1-2 TEASPOONS White wine vinegar; 35 g Parmesan slicer

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 small onion
3 TABLESPOONS Butter
250 g Risotto Reis
100 ml dry white wine
600-700 ml Vegetable broth
150 g Radicchio Salad
6 Stem(s) Basil
75 g Cashew nuts
1 TABLESPOON Oil
2 Salsiccia
1 TABLESPOON Honey
1-2 TEASPOONS White wine vinegar
35 g Parmesan slicer

Directions

1
Peel and finely chop the onion. Melt 1 tbsp. butter in a wide flat pan. Sauté diced onion for 1-2 minutes. Add rice and sweat for about 2 minutes until transparent. Deglaze with wine.
2
Add the stock little by little, stirring occasionally. Always add the next portion of liquid only after the rice has absorbed the liquid. Cook for a total of 30-35 minutes. Meanwhile clean the radicchio, quarter it and cut it into strips.
3
Wash the basil, shake dry and cut the leaves of 4 stems into thin strips. Roast the cashew nuts in a pan without fat, remove. Heat the oil in a pan. Fry the sausage in it at medium heat while turning for about 5 minutes.
4
Take out the sausage and keep it warm. Add radicchio to the frying fat and fry for 2-3 minutes. Add honey and vinegar, turn and heat for about 1 minute. Stir the radicchio, 2 tablespoons of butter, basil strips and 25 g parmesan slices into the risotto.
5
Cut the salsiccia into slices. Serve the risotto. Place the remaining parmesan slices, cashew nuts and basil leaves on the risotto and serve immediately.