Risotto with Sausages, Radicchio and Gorgonzola

Risotto Padovano


6 cups beef stock
1 Tablespoon Olive Oil
¾ pound of Sweet Italian Sausage, removed from its casing
½ teaspoon Red Pepper Flakes
6 cloves of Garlic, thickly sliced
1 cup of Onion, finely chopped (about ½ large white onion)
1 medium head of Radicchio, cut in ¼ and sliced (see notes)
2 cups Arborio Rice
1 cup White Wine
6 ounces Gorgonzola cheese
¼ cup grated Parmesan cheese
¼ cup Heavy Cream

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Serves 6
Printable Version
Bring 6 cups beef stock to a low simmer.
In a large, deep saute pan, brown the sausage in 1 Tablespoon of Olive Oil, about 10 minutes. As it cooks, break it apart into bite sized pieces with a wooden spoon. Remove with a slotted spoon.
To same pan, add red pepper flakes, garlic and onion. Sauté over medium heat until onions are softened, about 6 - 7 minutes. Add raddichio, stir to combine and cook for one minute.
Add rice and reserved sausage. Stir to coat and combine well, about one minute.
Add the wine, scraping up all the little brown bits from the bottom of the pan. Stir and cook until most of the liquid is absorbed.
Add one cup of stock and approximately ¼ of the Gorgonzola cheese. Stir to combine. Stir frequently to keep the rice from sticking or burning and to allow the cheese to melt evenly. Allow the rice to absorb most of the hot stock before adding the next cup, about 2 -3 minutes. Continue adding ¼ of the cheese and the stock one cup at a time until you have added 4 cups and all the Gorgonzola. Continue adding the stock, about ½ cup at a time, until the rice has finished cooking (about 30 minutes). At this point it should be creamy. It will "tighten" when served, so a fluid creaminess is good.
When risotto is finished, add the cream and the Parmesan cheese.
Stir well and serve immediately.
Chef’s tip::
To prepare the radicchio, remove the outer leaves, core, cut into quarters and slice into ½ to ¼ inch ribbons.
©2013 Nick Stellino Productions