INGREDIENTS

• 1 red onion
• 1 clove of garlic
• 200 g salsiccia (Italian fennel sausage)
• 300 g risotto rice (e.g. Arborio or Carnaroli)
• 125 ml red wine
• 800 ml hot vegetable stock or broth
• 150 g pear
• ½ small radicchio
• 3 sprigs of thyme
• 100 g Gorgonzola dolce
• salt, pepper

HOW TO MAKE IT

1. Peel and finely dice the onion and garlic. Peel the sausage if necessary and cut into slices.
2. Heat a large coated sauté pan with lid, e.g. BALLARINI Vipiteno (ø 28 cm), over a medium heat and fry the sausage slices in it, turning several times, until they start to brown. Then remove and set aside.
3. Sauté the onion and garlic in the remaining fat. Add the risotto rice and stir-fry until translucent.
4. Pour in the wine and allow to reduce at a low temperature, stirring continuously. Add a quarter of the stock and cook the rice, stirring occasionally, until the grains have almost completely absorbed the liquid. Peel and core the pear, cut into small cubes and stir into the risotto.
5. Repeat the pouring process three more times until the stock or broth is used up and the rice grains are soft on the outside but still slightly firm on the inside. Depending on the type of rice, this takes about 18-25 minutes.
6. In the meantime, clean the radicchio, cut it into strips, wash it and allow it to drain well. Wash the thyme, shake dry, pluck off the leaves and chop. Add the gorgonzola, sausages and thyme and heat through, covering with the lid. Season the risotto with salt and pepper and stir in the radicchio strips at the end.

Tip

Red grape or pear juice can be used instead of red wine.

Info

Thanks to the radiant induction base's excellent heat conduction properties and the particularly good CERAFORCE ceramic coating, the risotto cooks evenly and does not require constant stirring.