Risotto with Merguez and Radicchio: How to combine delicious flavors
On a Saturday, the idea to prepare a risotto arose spontaneously. It should be spicy and hearty. So we decided on risotto with Salsiccia and radicchio. Sobering, we realize that Salsiccia was not available. Instead, our butcher recommended Merguez as an alternative. That’s how our delicious risotto with Merguez and Radicchio recipe came about. The result was a great dish with wonderful flavors.
Why do we love risotto with Merguez?
Risotto is a dish that can be composed of many ingredients. Vegetables, fish, meat, or mushrooms – almost everything can be used in a risotto. That’s what makes it so delicious and unique. What should not be missing in any risotto? Correct – onions, garlic, and Parmesan. There are a variety of recipes – it’s worth trying.
The Merguez sausage adds a spicy flavor to the dish, while the Radicchio adds a slight bitterness and crunch. Merguez sausage is a spicy ground meat sausage, which is usually made from lamb. Merguez is typically seasoned with paprika powder, cayenne pepper, coriander, garlic powder, and onion powder. The sausage is wrapped in sheep’s intestines. Our Merguez had a high percentage of beef, which did not detract from the taste.
So if you’re looking for an interesting way to prepare risotto, this recipe is for you!
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Williams-Sonoma Collection: Risotto
Creamy risotto, dotted with fresh spring peas or delicate shellfish, is a classic of the northern Italian table. This versatile dish never ceases to please — combining the satisfying flavors of tender rice, fresh herbs, and seasonal ingredients with delicious results. Whether featuring grilled sausage and bell peppers, wild mushrooms, or the perfect pairing of salmon and dill, risotto is as equally well suited to simple suppers as it is to formal dinner parties.
Risotto—the basic recipe
Before we start with the recipe, the basics of risotto should be explained. Risotto is a dish made from rice cooked in broth. The broth can be made from meat, vegetables, or fish. To make a good risotto, you need a good broth! You can find broth in most supermarkets, or you can make it yourself.
The next step is to choose the right rice. Risotto is usually prepared with Arborio rice. This type of rice is ideal for risotto because it has a high starch content. This means that the rice absorbs the broth and becomes creamy. Other types of rice can be used, but Arborio rice is the best choice as risotto rice.
Now that you know the basics of risotto, let’s get started on the recipe!
Risotto with Merguez and Radiccio
Ingredients
- 2 Onions
- 1 Garlic clove
- 1 tbsp Tomato paste
- 3 Merguez
- 200 Gramms Risotto rice
- 30 Gramms Butter
- 50 ml White wine
- 500 ml Veal fond
- 1 Radicchio
- 50 ml Sour cream
- 100 Gramm Parmesan
- Salt, pepper, chili flakes as desired
Instructions
- Peel and finely dice the onions and garlic. Remove the intestines from the Merguez and cut into slices. Prepare the remaining ingredients. In parallel, grate the Parmesan cheese.
- Melt the butter in a pot. Sauté the onion and garlic cubes and the merguez slices with the tomato paste.Add dry rice and white wine and let the wine boil down a bit.Gradually add the veal stock and cook over medium heat in a covered pot for about 25 minutes.Clean the radicchio. Rinse the leaves, shake dry and cut into strips. Mix the radicchio and Parmesan cheese into the risotto. Add the sour cream and let it thicken briefly.If necessary, season with chili salt and pepper.
- Sprinkle with a little parsley and serve. It goes well with a hearty bread from the wood oven.
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