Risotto with Sausage, Radicchio and Pecorino Romano

The perfect risotto should be creamy and gently ooze across the plate. It should not be too thick or dry. Saute the radicchio and sausage before you start the risotto. Also remember to heat the chicken stock. Pick out the radicchio for the finicky eaters – they will love the creamy rice and sausage.

(adaped from Simple Pleasures by Alfred Portale).

Serves 6

1/4 c. good olive oil
1 med. head of radicchio,
2 qts. chicken stock
5 links of mild italian sausage, removed from its casing
1/2 c. onion diced
3 garlic cloves, minced
1 lb. Arborio (risotto) rice
1/2 c. dry white vermouth or wine
1/4 c. chopped parsley
1/4 c. pecorino romano
1 Tbls. butter
Salt and fresh ground black pepper to taste

Slice radicchio into thin strips, heat 3 Tbls of olive oil in a large, heavy-bottomed saute pan, and cook until radicchio just wilts. Add salt and pepper and let stand. Wipe clean the saute pan. Remove sausage from casing, add a little more olive oil to the pan and brown sausage, breaking into small pieces as it cooks. Remove from pan and set aside in bowl.

Place chicken stock in a large pot, heat and keep at a low simmer.

In another large, heavy-bottom pan, heat 3 Tbls. of olive oil and add chopped onions. Cook for about 10 minutes until soft. Add garlic and cook for 1 more minute. Add rice and turn of heat. Stir until totally coated. (this takes about a minute). Turn the heat back on and add vermouth and stir until completely absorbed. Add 2 ladlefuls of hot stock or just enough to cover rice, simmer, stirring until liquid is absorbed. Continue adding stock for about 15 to 20 minutes, until nearly all stock has been absorbed by rice. The rice should soft but with a slight bite.

Stir in radicchio, sausage, parsley, pecorino and butter. Taste and add salt and pepper if necessary. Put a lid on the pan and let sit for a couple of minutes. Place in bowls and serve.