Hi lovely people of Food Tube
Let me show you how to make a perfect
Sausage and radicchio risotto
so simple, so good
so incredible delicious!
First of all: olive oil
a couple of spoons
One full tablespoon of onions
I've already chopped them
sweat them a little bit
I'm making it for about two people
Here I've got five sausages... I remove the skin.
we'll have two of those
to use more on top of the risotto, later
then, grab the sausages, and just break them inside
it can be any kind of sausages
keep stirring it
and try to break it now
when they start to change this lovely colours
it's ready.
Lovely.
You get about one beautiful radicchio
sweet and sour
lovely-lovely flavor
roughly chopped
the little bit of bitterness
with the sweetness of the onions
combines those well together
beautiful
get about two hands full of rice
it's about 170 / 200gr each of rice
and this particular rice I'm using is Arborio rice (short grain)
keep stirring it
and let it toast
(always use a wooden spoon)
Don't use, no metal spoons because you will break the rice
then you'll need a very, very, very good splash of wine
about half a glass
dry, sweet, doesn't matter
Oh, my, my...
So, once all the alcohol is evaporated
and the lovely flavor of the grapes is inside
you'll use this: a very good chicken stock.
Oh, yes!
keep stirring it...
soon as you see that the stock evaporate
go back in, again
with some more stock
and keep stirring it...
will take toughly 20 minutes
on a gentle flame of gas
In meantime...
those two sausages...
without skin
parmesan's... half a tablespoon
parsley...
it gives that freshness
you mix it!
when this one is done
put a bit of water on your hands
and you roll it
You see? Your hand is clean
Just have a little bit
of olive oil
and let this gettin' very hot
one by one...
...just put them inside!
And now... those're ready
Look how they started to get the lovely colours
so we put them aside
and let's just concentrate
on risotto
...just a little bit more
I don't want it too runnin'
but I don't want it too dry
a knob of butter
keep stirring it
get that creamin' up
give it that lovely flavor
one and a half tablespoons of parmesan cheese
Hmmm, oh, my, my...
Look at this!!!
WHY I'M COOKING SO GOOD!!!
Why?... why?...why?
how can you tell if the risotto...
is ready?
It is still "al dente"
It is still a little bit
crunchy
so, when you actually
you bite it, inside the risotto
is soft and in last of fractions it just crack
so, you will be chewing longer
and then you'll taste it better
and you will digest it better
But then, enough with that.
When you've actually done the risotto
you cover
and you leave it for about 3 minutes.
Yes!...
A little grate of parmesan
sausage...
and...
a little drizzle of balsamic vinegar
a little touch
of radicchio
and this is...
the perfect
Sausage Radicchio Risotto
Mmmm!
I don't want to cry!!!
This is a proper-proper comfort food
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click here on the side! To make many-many-many different risotto
different, four different ways.
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to many other incredible dish
LOVE YOU!
Arrivederci! Ciao-ciao!
(kiss, kiss, kiss, kiss....kiss the food, too)