Risotto - Red wine, radicchio, italian sausage, fontina cheese, and walnuts

Name: Risotto - Red wine, radicchio, italian sausage, fontina cheese, and walnuts
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: European, Mediterranean, Italian
Ingredients: 100ml vegetables stock; 50g carnaroli rice; 50g red wine; 50g italian sausage; 75g radicchio; 25g walnuts; 50g fontina; 15g shallot; Olive oil; Salt; Pepper

9 steps

Prep:20minCook:30min

Risotto is one of the main Italian traditional dishes. Perfect for dinner with family and friends, it is versatile, and you can combine it with a lot of ingredients. This version is with red wine, radicchio, italian sausage, fontina cheese, and walnuts.

Updated at: Thu, 17 Aug 2023 08:44:23 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories878.9 kcal (44%)

Total Fat58.5 g (84%)

Carbs53.6 g (21%)

Sugars4.3 g (5%)

Protein28.1 g (56%)

Sodium1772.2 mg (89%)

Fiber3.4 g (12%)

% Daily Values based on a 2,000 calorie diet

Ingredients

1 servings

100mlvegetables stock

50gcarnaroli rice

50gred wine

50gitalian sausage

75gradicchio

25gwalnuts

50gfontina

15gshallot

olive oil

salt

pepper

Instructions

Step 1

Prepare the vegetable stock and keep it hot.

Pot

Lid

vegetables stock100ml

Step 2

Mince the shallots until they are quite small, so they can melt while cooking.

Cutting Board

Knife

shallot15g

Step 3

Wash the radicchio and remove the thick white parte of the leaves, and then slice it roughly. Keep it aside.

Cutting Board

Knife

Bowl

radicchio75g

Step 4

Slice the fontina cheese and keep it aside.

Cutting Board

Knife

Bowl

fontina50g

Step 5

Crumble the sausage and ease it down on a pan. Roast the sausage for about ten minutes. When the sausage starts becoming a bit browny, add the crumbled walnuts, too. Remove the sausage and the walnuts from the heat and keep them aside.

Cutting Board

Knife

Pan

Wooden Spoon

Bowl

Step 6

Put a couple of spoon of olive oil in a large pan, and when it is hot, ease down the onions, and stir for a few minutes. When you see that the onion is becoming translucent, add the rice.

Pot

Wooden Spoon

shallot15g

carnaroli rice50g

olive oil

Step 7

Once the rice is translucent, pour the red wine into the pan and let it evaporate completely. At this point, decrease the heat and poor a couple of spoon on vegetables stock, stir one minute and let the rice absorb the liquids.

Wooden Spoon

Ladle

vegetables stock100ml

red wine50g

Step 8

Cook the rice for about twenty minutes, adding a laddle of vegetable stock every now and then. Once you are halfway cooking, add the radicchio, sausage, and walnuts. Add some salt and pepper, too.

Wooden Spoon

Ladle