Directions

• Finely chop half a red onion and 3-5 lengths of green onion. Sauté these in a pan over medium heat with a healthy glug of olive oil (enough to just about cover the bottom of your pan).
• Remove the casings on 2-3 Capital Italian Sausage, and cook in a pan separately with about 1 tbsp of olive oil. When the sausage is cooked through, set it aside to cool.
• When the onions are lightly colored and fragrant, add some freshly chopped radicchio, finely chopped parsley, and garlic to the pan. Sauté further until the Radicchio starts to wilt.
• Add one tablespoon of butter to the pan, and once melted, add your desired amount of rinsed Arborio rice. Keep in mind, the rice will grow almost 3x in size by the time the risotto is finished. Approximately 1½ - 2 cups of rice should be perfect.
• Set up a pot of chicken or beef broth on the stove, and bring to a boil. Back the heat off once the broth is boiling, so the temperature is just under boiling.
• Add about a half cup of red wine to the rice, stir, and cook until the wine appears to be mostly evaporated. Then, you’ll want to add ½ cup to ¾ cup of your broth at a time. Make sure the broth is hot before adding it!
• Repeat the process of adding broth and cooking it into the rice, little by little, stirring constantly until the rice is perfectly cooked.
• Finely chop, or use a food processor to grind your cooked Italian sausage down, and add it to your risotto.
• Taste for salt! When seasoning, use Vegeta seasoning in place of salt for more flavor.