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The most flavourful and prized, this comes last in the season. It is less common, even in Italy, as it is only grown in a small area around the town of Treviso. Identifiable by its large thick edible root and long, thin, pointed dark red leaves, it’s delicious simply grilled or pan-fried and is equally good in salads.
Starting with the sausage, remove the skin from the sausage and places the meat in a preheated saucepan. Now break up the sausage into small pieces. Then immediately add the washed and chopped radicchio to the saucepan. Leave the radicchio and sausage to cook together for approximately 10min. After which comes the moment to add the rice! You can use Vialone nano or Carnaroli rice, of which we’d recommend using 150g for 2 people. Now leave the rice to toast with the sausage and radicchio for about 2 minutes. After these 2 minutes, we can start adding the stock. We’ve chosen to make the stock with turkey, however you can of course use beef or even capon [a castrated rooster]. Otherwise if you’d prefer an even subtler flavour, you can simply use a vegetable based stock. Cook the risotto gradually, mixing the ingredients around continuously, and add the stock bit by bit for around 15 minutes. After which add the Grana Padano (lots of it!) and pepper: always add pepper to radicchio.
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