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Cook's notesWe've used Parmesan in this recipe but if you are vegetarian you can use an alternative. Good vegetarian Parmesan can be difficult to get hold of; vegetarian Pecorino is often tastier.
- 1 large head radicchio
- 300g sliced Italian sausage
- 6 tbsp olive oil
- 1 garlic clove, finely chopped
- 1 small onion, finely sliced
- 400g rice
- 2 litres chicken or vegetable stock
- 40g butter
- 60g Parmesan, grated
- salt and pepper
Prep time: 10 min
Cooking time: 30 min
Step 1Clean and finely chop the radicchio leaves and dice the stems. Break the sausage meat into chunks. Put the sausage and radicchio in a large pan with the oil, garlic and onion and brown for a few minutes.
Step 2Add the rice and mix well to coat each grain with the oil. Add the boiling stock, ladle by ladle, stirring continuously. Wait until each ladleful is absorbed before you add the next.
Step 3After 15-20 minutes the rice should be cooked. Remove from the heat, adjust the seasoning and add a little more stock if required. Add the butter in chunks, along with the Parmesan, and mix well before serving.