Risotto with Merguez and Radiccio
On a Saturday, the idea to cook a risotto arose spontaneously. It should be spicy and flavorful. Our risotto with Merguez and Radicchio recipe meets all the requirements! So if you are looking for an interesting way to prepare risotto, this recipe is for you!
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.
