Sausage and Radicchio Risotto
1 chopped onion
2 sliced cloves of garlic
10 Oz of Radicchio
1/2 pound of sausage or salami
2 tbsp of butter or mascarpone
1 1/2 cup of dry red wine
Olive oil
About 2 1/2 cups of vegetable or meat stock
Fresh parsley or tarragon
Brown the onion and garlic with olive oil in low heat for 10/15 minutes. Add the sausage and let to cook for a while, then add the radicchio and leave to cook for 5 minutes. Add the rice, and cook for 3 minutes, add the wine and then when the wine is evaporated add a cup of stock and let cook. Stir occasionally, and keep adding stock until the rice is al dente. When the rice is al dente, add the wine and turn the heat on hight, let the wine reduce, turn the heat off. Add the butter/mascarpone, herbs and the cheese. Serve in 5 minutes.